Creamy Greek Yogurt Chicken Pasta

1.Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

2.In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts and season with salt, pepper, oregano, and red pepper flakes. Cook until the chicken is browned and cooked through, about 6-8 minutes.

3.Add minced garlic to the skillet and sauté for an additional minute until fragrant.

4.Stir in the shredded cabbage and grated carrot, cooking for another 3-4 minutes until the vegetables are slightly softened.

5.In a bowl, combine Greek yogurt, cream cheese, liquid cream, and milk. Mix until smooth and creamy. Pour this mixture into the skillet with the chicken and vegetables, stirring to combine.

6.Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.

7.Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.