Bring a large pot of salted water to a rolling boil. Add your penne or rigatoni pasta and cook according to package instructions for about 10-12 minutes, until al dente. Reserve about ½ cup of the pasta water before draining, then drain the rest and set the pasta aside.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Sear the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate to keep warm.

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 60 seconds, stirring constantly, until fragrant and lightly golden.

Pour in the low-sodium chicken broth, scraping the skillet's bottom to deglaze. Let the broth simmer for about 2 minutes to enhance the flavor.

Lower the heat to medium-low and stir in the plain Greek yogurt until smooth. Gradually add the grated Parmesan cheese, stirring continuously until it melts into a creamy sauce.

Return the drained pasta and seared chicken to the skillet, tossing to coat well in the garlic parmesan sauce. Adjust the consistency with reserved pasta water if needed.

Serve the 30 Minutes Garlic Parmesan Chicken Pasta immediately, garnished with extra Parmesan and a sprinkle of fresh parsley.