Cook the pasta according to the package instructions. Reserve the amount of pasta water listed in the ingredients, then drain the pasta and set aside.

Meanwhile, heat oil in a walled skillet over medium heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through. Turn off the heat.

In a bowl, mix the pesto and Greek yogurt until smooth and evenly combined.

Once the skillet is no longer scalding hot, stir in the pesto mixture and reserved pasta water. Heat gently over low heat, stirring continuously, until warmed through. Avoid overheating, as the yogurt may curdle.

Add the cooked pasta and toss until evenly coated. If the sauce is too thick, add more water as needed. Season to taste with salt and pepper, then serve.