Chicken Alfredo Bake

Name: Chicken Alfredo Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
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 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)