Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) thick bite-sized pieces, and then season the chicken with salt & pepper

Once the oil is hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove and set aside (at this stage you don't have to fully cook the chicken, just lightly brown it)

Using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously

After 3 to 4 minutes and the onion and garlic are lightly sautéed, add in the dried oregano, dried thyme, and season with salt & pepper, mix together, then add in the chicken broth and raise to a high heat

When it comes to a boil, add in the pasta, mix together, and then mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

After cooking the pasta for 9 minutes (which in my case was 3 minutes shy of the pasta being cooked al dente; check pasta package instructions), add the pieces of chicken and their juices back into the pan, mix together so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the chicken is cooked through and the pasta is al dente, then remove the lid and the pan from the heat

Once the pasta has slightly cooled, about 2 to 3 minutes, add in the Greek yogurt at room temperature, along with the grated cheese, chopped chives, lemon juice, and season with black pepper, gently mix together until well mixed

Serve directly out of the pan or transfer into serving dishes, topped off with chopped chives, enjoy!