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Heat a large deep pan on medium high heat and add the oil.
Once hot, add the chicken and season with salt and 1 tsp of Italian seasoning.
Fully cook (about 5-7 minutes) until lightly browned and internal temperature reaches 165F.
Remove from the pan and set aside.
Add the onion, garlic, remaining 1 tsp Italian seasoning and cook for 2-3 minutes, until soft and fragrant.
Add the potatoes, alfredo, broth, and mustard, and stir until combined.
Cover with a lid, reduce heat to medium-low, and cook for 12-15 minutes, until the potatoes are fork-tender (stir occasionally).
Turn off the heat and stir in the yogurt, parmesan, and cooked chicken.
Garnish with fresh parsley and serve!