Bring a large pot of salted water to a boil and cook penne or rigatoni according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

Slice chicken breasts into bite-sized pieces, season with salt, black pepper, onion powder, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken, cooking for 3-4 minutes on each side until golden and cooked through.

Lower heat and sauté minced garlic for about 60 seconds until fragrant.

Add chicken broth and scrape the skillet, simmer for 2 minutes.

Stir in Greek yogurt until smooth, then gradually add grated Parmesan while stirring off the heat.

Combine the drained pasta and seared chicken into the skillet, mixing well with the sauce. Adjust with reserved pasta water if needed.

Taste and adjust seasoning, serve warm garnished with extra Parmesan and parsley.