Heat a large, heavy skillet over medium heat.

Rub garlic over chicken; reserve garlic.

Season chicken with salt and pepper and rub in seasonings; set aside.

Off heat, coat skillet with cooking spray and then set over medium-low heat.

Saute garlic until fragrant, about 1 minute.

Add chicken and cook until golden, flipping once, about 5 minutes per side.

In a small bowl, combine broth, heavy cream and yogurt. Pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings.

Simmer chicken gently, turning once, about 30 minutes.

While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined.

Add cooked pasta and 3 Tbsp of parsley; toss well.

Serve pasta topped with chicken and rest of parsley.

11 points/serving