Lightened Chicken Alfredo Bake

• 12 oz whole wheat penne pasta
• 2 cups cooked, diced chicken breast
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup milk (or unsweetened almond milk)
• ¾ cup plain Greek yogurt
• ¾ cup grated Parmesan cheese, divided
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup shredded part-skim mozzarella

Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the pasta according to package directions until just al dente, then drain and set aside.

In a saucepan over medium heat, add olive oil and sauté garlic for 30 seconds until fragrant. Whisk in chicken broth, milk, garlic powder, Italian seasoning, salt, and black pepper.

Bring to a gentle simmer, then stir in Greek yogurt and ½ cup Parmesan cheese until smooth and creamy. In a large bowl, combine cooked pasta, diced chicken, and Alfredo sauce, stirring to coat evenly.

Spread the mixture into the prepared baking dish and top with mozzarella and remaining Parmesan. Bake uncovered for 20–25 minutes until hot and bubbly.

Let rest 5 minutes before serving.