Bring a large pot of water to a boil. Dissolve the chicken bouillon in the water before the pasta goes in. Add the medium shells and cook according to package instructions until al dente. Before draining, reserve half a cup of the starchy pasta water in a measuring cup. Do not forget this step. Drain the pasta and set aside.

In a large bowl whisk together the Greek or Balkan yogurt, crushed garlic, dried mint, reserved pasta water, salt, and black pepper until completely smooth and pourable. The pasta water loosens the thick yogurt into a sauce that will coat every shell evenly. Taste and adjust salt and garlic as needed. The sauce should be tangy, garlicky, and have a distinct dried mint note.

Add the hot drained pasta directly to the yogurt sauce bowl. Toss immediately and thoroughly until every shell is evenly coated in the yogurt sauce. The heat from the pasta warms the sauce slightly and helps it cling properly. Work quickly so the pasta does not cool before the sauce coats it.

Heat the olive oil in a small skillet over medium heat. Add the pine nuts and cook stirring constantly for 2 to 3 minutes until evenly golden all over. Watch them extremely closely. Pine nuts go from golden to burnt in under a minute. Remove immediately from the heat and transfer to a plate to stop the cooking.

Prepare the za'atar chicken cutlets per the linked recipe while the pasta cooks. Slice each cutlet on a diagonal into strips right before serving so they are still hot and crispy when they go on top of the pasta.

Transfer the yogurt pasta to a large serving bowl or platter. Lay the sliced za'atar cutlets over the top of the pasta. Scatter the golden toasted pine nuts generously over everything. Serve immediately while the cutlets are still hot and crispy against the cool creamy pasta.