Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente (tender but still slightly firm to the bite). Before draining, scoop out about ½ cup of pasta water and set it aside, then drain the rest.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook for several minutes, turning occasionally, until they are golden brown on the outside and fully cooked through on the inside.

Once the chicken is cooked, remove it from the skillet and place it on a plate. Let it rest for a few minutes so it stays juicy and tender while you prepare the sauce.

In the same skillet, reduce the heat slightly and add the minced garlic. Sauté for about 20–30 seconds, stirring constantly, until it becomes fragrant. Be careful not to let it burn, as this can make the sauce bitter.

Lower the heat to low and add the Greek yogurt, milk, and grated parmesan cheese to the pan. Stir gently and continuously until the mixture becomes smooth and creamy. Keeping the heat low is important to prevent the yogurt from curdling.

If the sauce feels too thick, add a splash of the reserved pasta water a little at a time, stirring until you reach a silky, smooth consistency that can coat the pasta easily.

Add the cooked fettuccine and broccoli into the skillet with the sauce. Toss everything gently using tongs or a spoon, making sure the pasta and broccoli are evenly coated with the creamy sauce.

Return the cooked chicken to the skillet and mix it in with the pasta, ensuring all the ingredients are well combined and heated through.

Taste the dish and adjust seasoning as needed by adding salt and freshly ground black pepper. You can also add a little extra parmesan for more flavor if desired.

Remove from heat and serve immediately while warm, so the sauce stays creamy and the pasta remains perfectly coated and flavorful.