Preparation Steps

• Preheat your oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a medium bowl, mix the shredded chicken with 1/2 cup chicken broth and 2 tablespoons Italian seasoning. Set aside.
• To make the sauce, combine the cream of mushroom soup, diced tomatoes (with juice), Greek yogurt, minced garlic, and the remaining Italian seasoning, sea salt, crushed red pepper flakes, and black pepper in a large bowl.
• Warm the remaining 1 cup chicken broth in the microwave for about 40 seconds. Gradually whisk this into the sauce mixture until smooth.
• In a large 9x13 inch baking dish, combine the cooked pasta, seasoned chicken, sauce mixture, and half of the shredded mozzarella cheese. Mix thoroughly to ensure even distribution.
• Sprinkle the rest of the mozzarella cheese evenly over the top. Garnish with chopped parsley. Cover the dish with aluminum foil sprayed with nonstick spray to prevent sticking.
• Bake the casserole covered for 20 minutes, then remove the foil and bake an additional 15 minutes or until cheese is melted and bubbling.
• Let the dish cool for 5 minutes before serving.