Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your whole wheat pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta, reserving ½ cup of the starchy pasta water, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, stirring frequently until they become translucent and fragrant.

Add the minced garlic to the skillet with the onions. Cook for another 1-2 minutes, stirring constantly until the garlic becomes fragrant.

Stir in the chopped roasted red peppers into the skillet. Allow them to cook gently for about 3-4 minutes, stirring occasionally.

Reduce the heat to low and mix in the low-fat Greek yogurt until smooth. Slowly pour in the almond milk, stirring continuously until the sauce reaches your desired creamy consistency.

Incorporate the grated Parmesan cheese and nutritional yeast into the sauce, stirring until fully blended and creamy.

Season your sauce with smoked paprika, along with salt and pepper to taste. Gently fold in the shredded cooked chicken breast, stirring until coated.

Gradually incorporate the reserved pasta water until it reaches desired thickness. Stir well to ensure the sauce is evenly distributed.

Add the drained pasta into the skillet with the creamy sauce. Toss them together gently over low heat for 2-3 minutes.

Remove the skillet from heat and mix in a handful of freshly torn basil leaves. Serve immediately, garnishing with additional basil or Parmesan if desired.