Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup of the pasta cooking water.

Heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer. Season with salt and pepper.

Cook the chicken, stirring occasionally, until it’s golden on the outside and cooked through, about 5–7 minutes. Remove any juices that would make the pan soggy.

Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant but not browned.

Lower the heat to low. Stir in the Greek yogurt and grated Parmesan until the sauce is smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.

Add the drained pasta to the skillet and toss gently so each strand or piece is coated in the sauce. Taste and adjust seasoning with salt and pepper.

Serve warm, topped with chopped fresh parsley if you like.