Chicken Alfredo Bake | Recipe Cart

Ingredients

• 1 pound whole wheat pasta (such as cavatappi, ziti, penne, or fusilli)
• 2 tablespoons unsalted butter
• 6 cloves garlic (minced (about 2 tablespoons))
• ¼ cup all-purpose flour
• 2 ¾ cup milk (recommended: 1%, 2%, or whole)
• 1 (14-ounce) can low sodium chicken broth ((or 1 ¾ cups low sodium chicken broth))
• 1 ½ teaspoons Italian seasoning (or ½ 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!))
• ½ 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)