Step 1

Preheat the oven to 375 degrees F. Coat a large, 9x13-inch baking dish with non-stick spray.

Step 2

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.

Step 3

Meanwhile, melt the butter in a large, wide sauté pan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.

Step 4

Add the garlic and cook 30 seconds, until fragrant.

Step 5

Reduce the heat to low. Slowly add the milk and chicken broth, whisking constantly to remove any lumps.

Step 6

Stir in the Italian seasoning, onion powder, salt, black pepper, and red pepper.

Step 7

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.

Step 8

Stir ½ cup of the Parmesan. Let cool 1 minute. Stir in the Greek yogurt.

Step 9

Add the chicken and sauce to the pot with the pasta and stir to evenly combine.

Step 10

Spread half of the pasta into the prepared baking dish in a single layer. Sprinkle with 1/2 cup of the provolone cheese.

Step 11

Add the remaining pasta, spreading it evenly on top. Sprinkle with the remaining ½ cup Parmesan and ½ cup provolone.

Step 12

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!