This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.
To store: refrigerate, up to 1 day.