Bring a large pot of salted water to a boil. Add your high-protein pasta and cook according to the package instructions until al dente. Reserve about half a cup of pasta water before draining the noodles and setting them aside.

While the pasta cooks, season your chicken pieces with salt, pepper, and half of the oregano. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, reduce the heat to medium. Add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant and the tomatoes soften slightly.

Pour in the chicken broth and the remaining oregano. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 3-4 minutes until it reduces slightly. Turn the heat to low and whisk in the Greek yogurt and Parmesan cheese until the sauce is smooth and creamy.

Add the cooked pasta and the seared chicken back into the skillet. Toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Garnish with fresh basil and serve immediately.