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1. Bring a large pot of well-salted water to a boil, add the short pasta, and cook until al dente according to package directions.
8 oz short pasta (penne, fusilli, or rigatoni),
1.2 tsp salt
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2. Just before draining, scoop out some pasta cooking water and reserve it in a cup, then drain the pasta and set aside.
0.5 cup pasta cooking water
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3. While the pasta cooks, cut the chicken breast into small bite-size pieces and pat them dry with paper towels.
12 oz boneless skinless chicken breast
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4. Heat olive oil in a large skillet over medium-high heat, add the chicken pieces, season with some of the salt and black pepper, and sauté until golden and just cooked through, about 5 to 7 minutes.
12 oz boneless skinless chicken breast,
1 tbsp olive oil,
1.2 tsp salt,
0.5 tsp black pepper
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5. Reduce the heat to medium-low, add minced garlic to the skillet, and cook, stirring, until fragrant but not browned, about 30 seconds.
3 clove garlic cloves
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6. In a bowl, whisk together the Greek yogurt and most of the grated Parmesan until smooth, then season with a pinch of salt and black pepper.
1 cup plain 2% or nonfat Greek yogurt,
0.8 cup Parmesan cheese, finely grated,
1.2 tsp salt,
0.5 tsp black pepper
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7. Add the drained pasta to the skillet with the chicken and garlic, pour in some of the reserved pasta cooking water, and toss over low heat until everything is evenly combined and steamy.
8 oz short pasta (penne, fusilli, or rigatoni),
12 oz boneless skinless chicken breast,
3 clove garlic cloves,
0.5 cup pasta cooking water
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8. Remove the skillet from the heat, quickly stir in the Greek yogurt mixture until the pasta is coated in a creamy sauce, loosening with a splash more pasta cooking water if needed.
1 cup plain 2% or nonfat Greek yogurt,
0.8 cup Parmesan cheese, finely grated,
0.5 cup pasta cooking water
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9. Taste and adjust seasoning with the remaining salt and black pepper, then serve immediately, topped with the remaining Parmesan.
0.8 cup Parmesan cheese, finely grated,
1.2 tsp salt,
0.5 tsp black pepper
