In a large stockpot, bring water to boil for pasta. Once the water is boiling, salt the pasta water (if you like), and then add the pasta. Stir once, and then cook for the recommended amount of time on the pasta box.

Meanwhile, slice the bacon and cook it in a medium skillet over medium heat. When it is cooked through (but before it is all the way crispy!), remove from the pan and drain. While the bacon cooks, shred the chicken breast, and then warm it through in the bacon grease left in the pan.

When the pasta is al dente, drain (saving some pasta water), and add to the skillet with the chicken. Stir in the bacon, yogurt, and seasoning. Add a bit of pasta water, a few tablespoons at a time, and toss until a sauce forms and evenly coats the pasta. Serve immediately. Leftovers do not keep well.