# What You’ll Need:
→ Pasta
01 - 300 g (10.5 oz) whole wheat penne or fettuccine
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 400 g / 14 oz)
03 - 1/2 tsp salt
04 - 1/2 tsp ground black pepper
05 - 1/2 tsp paprika
06 - 1 tbsp olive oil
→ Sauce
07 - 2 tsp olive oil
08 - 4 cloves garlic, finely minced
09 - 240 ml (1 cup) low-sodium chicken broth
10 - 120 g (1/2 cup) plain Greek yogurt (2% or nonfat)
11 - 60 g (1/2 cup) freshly grated Parmesan cheese
12 - 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
13 - 1/2 tsp dried Italian herb mix (optional)
14 - Salt and black pepper, to taste
→ Finish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan, for serving
# How to Make It:
01 - Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - While pasta cooks, cut chicken breasts into thin strips. Season with salt, pepper, and paprika.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate.
04 - In the same skillet, add 2 tsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
06 - Reduce heat to low. Whisk Greek yogurt and Parmesan into the broth until smooth. If desired, stir in the cornstarch slurry to thicken. Add Italian herbs, salt, and pepper to taste.
07 - Return the cooked chicken to the pan. Add drained pasta and toss everything together, adding reserved pasta water as needed for a creamy consistency.
08 - Remove from heat. Sprinkle with fresh parsley and extra Parmesan. Serve immediately.
