Prep the chicken: Pat chicken dry. Rub with 1 tablespoon olive oil, salt, pepper, garlic powder, and Italian seasoning. Let it sit while you heat the grill pan.

Grill the chicken: Heat a grill or grill pan over medium-high. Cook chicken 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly.

Cook the pasta: Boil in well-salted water until al dente. Reserve 1 cup pasta water, then drain.

Start the sauce base: In a large skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium. Add garlic and cook 30–60 seconds until fragrant. Don’t brown it.

Build the creaminess: Whisk in chicken broth and milk. Bring to a gentle simmer. Add cream cheese and whisk until melted and smooth, about 2–3 minutes.

Add Parmesan: Lower heat to medium-low. Stir in Parmesan a handful at a time until smooth. If sauce looks thick, splash in a little reserved pasta water.

Temper the yogurt: In a small bowl, whisk Greek yogurt with a few spoonfuls of warm sauce to warm it up. Then stir this mixture back into the skillet. This keeps the sauce silky and prevents curdling.

Brighten and season: Add lemon zest and juice. Taste and adjust salt and pepper. The sauce should be velvety and lightly tangy.

Toss it together: Add drained pasta and sliced chicken to the skillet. Toss gently to coat, adding pasta water as needed to loosen the sauce so it clings to the noodles.

Finish and serve: Sprinkle with parsley and extra Parmesan. Add optional veggies if you like. Serve hot.