Bring a large pot of salted water to a boil. Add penne or rigatoni pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the rest.

Season sliced chicken breasts with salt, pepper, onion powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until golden brown.

In the same skillet, lower heat and add minced garlic. Sauté for about 60 seconds until fragrant but not browned.

Pour in chicken broth, scrape up browned bits, and let it simmer for 2 minutes. Stir in Greek yogurt until smooth, then gradually add Parmesan cheese, mixing until blended.

Add the cooked pasta and chicken back into the skillet. Toss to coat well with the sauce. If needed, add reserved pasta water to adjust consistency.

Taste and adjust seasoning with salt and pepper. Let it sit for a minute to meld flavors.

Serve warm, garnished with extra Parmesan and parsley.