Cook the spaghetti

• Bring salted water to a boil in a saucepan.
• Cook the spaghetti until al dente, then drain, keeping a little pasta water.

Cook the chicken

• Heat the olive oil in a frying pan.
• Sear the diced chicken with the minced garlic, salt and pepper until golden and cooked through.

Make the alfredo sauce

• Whisk the Greek yogurt with the grated parmesan and a splash of pasta water in a bowl.

Combine and serve

• Add the drained spaghetti and the chicken to the pan.
• Pour in the sauce, toss over low heat until creamy, then serve.