Heat a deep stock pot over high heat until boiling.
While the water is boiling for the pasta, heat 1 tbsp. olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper.
In a large mixing bowl, add the cooked and drained pasta, followed by the goat cheese, greek yogurt, garlic, and rosemary.
Stir together until the cheese has melted and the sauce is creamy.
Add the chicken, and stir to combine.