1cupfreshly grated parmesan cheesedivided (MUST be freshly grated; no can!)
1/2cuplow fat plain Greek yogurt*(I used 2%)
3 1/2cupscooked shredded chicken** (about 3 medium breasts)
1cupshredded provolone or mozzarella cheeseabout 4 ounces—I recommend shredding yourself for the best melty sauce, divided
Chopped fresh parsleyfor serving
Preheat the oven to 375 degrees F. Coat a large, 9x13-inch baking dish with non-stick spray.
Cook pasta to al dente according to package instructions. Be careful not to overcook so the pasta bake doesn’t become mushy. Drain into a colander, shaking off any excess water, and return the pasta to the same, now empty pot.
Meanwhile, melt the butter in a large, wide sauté pan over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Add the garlic and cook 30 seconds, until fragrant.
Reduce the heat to low. Slowly add the milk and chicken broth, whisking constantly to remove any lumps. Stir in the Italian seasoning, onion powder, salt, black pepper, and red pepper.
Bring the mixture to a simmer. Cook, stirring frequently, until the sauce thickens and reduces by a little more than a third, about 8 to 10 minutes more. Remove from the heat.
Stir 1/2 cup of the Parmesan. Let cool 1 minute. Stir in the Greek yogurt.
Add the chicken and sauce to the pot with the pasta and stir to evenly combine.
Spread half of the pasta into the prepared baking dish in a single layer. Sprinkle with 1/2 cup of provolone cheese. Add the remaining pasta, spreading it evenly on top. Sprinkle with the remaining 1/2 cup Parmesan and ½ cup provolone.
Bake the chicken Alfredo for 15 to 20 minutes, or until it is hot and bubbly, and the cheese on top is melted and beginning to turn golden. Let rest for 5 minutes. Sprinkle with fresh parsley and enjoy!
*If you don’t need a whole tub of Greek yogurt, look for the individual sizes (this is what I use!). You also can use non-fat yogurt, but be sure to let the sauce cool a few extra minutes, as non-fat dairy products have a tendency to curdle. Low fat is my top choice for the best creamy sauce! You also can swap for light sour cream.