Step 1

Slice the chicken breasts in half horizontally then drizzle with olive oil and season with garlic powder, dried oregano, salt and black pepper.

Step 2

Heat a large skillet or pan over medium-high heat then cook the chicken for 3-5 minutes per side until golden brown and cooked through.

Step 3

Remove from the pan and set aside.

Step 4

In the same pan you cooked the chicken in, make the healthy alfredo sauce.

Step 5

Over medium heat, melt the butter then add the garlic and cook for 30 seconds until fragrant.

Step 6

Pour in the chicken stock, scraping up the fond from the bottom of the pan.

Step 7

Bring to a simmer then stir a few spoonfuls of the hot stock into the yogurt. This tempers the yogurt and prevents it from curdling in the pan.

Step 8

Pour the yogurt into the pan and bring to a simmer then turn the heat off and add the Parmesan cheese, salt and black pepper.

Step 9

Bring a large pot of salted water to a boil and cook the pasta of your choice until al dente.

Step 10

Reserve a cup of the cooking water and drain the pasta.

Step 11

Stir the cooked pasta and a few tablespoons of the pasta cooking water into the creamy alfredo sauce.

Step 12

Add the chicken and toss together then serve sprinkled with chopped fresh parsley or chives and extra Parmesan cheese.