Chicken Alfredo Bake

Bahan-bahan (10 porsi)

• 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 1/2 teaspoon dried thyme and 1 teaspoon dried basil)
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ 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 ½ 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)