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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.
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