Chicken Alfredo Bake

Ingredients (16)

• 1 pound whole wheat pasta such as cavatappi, ziti, penne, or fusilli
• 2 tablespoons unsalted butter
• 6 cloves garlic minced (about 2 tablespoons)
• 1/4 cup all-purpose flour
• 2 3/4 cup milk recommended: 1%, 2%, or whole
• 1 (14-ounce) can low sodium chicken broth or 1 3/4 cups low sodium chicken broth
• 1 1/2 teaspoons Italian seasoning or 1/2 teaspoon dried thyme and 1 teaspoon dried basil
• 1 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 cup freshly grated parmesan cheese divided (MUST be freshly grated; no can!)
• 1/2 cup low fat plain Greek yogurt* (I used 2%)
• 3 1/2 cups cooked shredded chicken** (about 3 medium breasts)
• 1 cup shredded provolone or mozzarella cheese about 4 ounces—I recommend shredding yourself for the best melty sauce, divided
• Chopped fresh parsley for serving