1. bring a large pot of salted water to a boil and cook fettuccini until al dente, reserving 1/2 cup pasta water, then drain

2. in a skillet over medium heat, heat olive oil and cook chicken strips until golden and cooked through, then set aside

3. steam or sauté broccoli until tender-crisp and set aside

4. in the same skillet, sauté garlic until fragrant, then whisk in chicken broth and milk and warm gently

5. gradually whisk in parmesan cheese until melted, then stir in greek yogurt

6. add chicken and broccoli to the sauce and toss to coat

7. fold in fettuccini and toss, adding reserved pasta water if needed to loosen sauce

8. season with salt, pepper, and nutmeg, then serve immediately with extra parmesan