Boil a large pot of water over high heat, add the whole wheat pasta, cooking according to package instructions for about 8-10 minutes.

Heat a non-stick skillet over medium heat and add cornstarch for 1-2 minutes to toast.

Gradually whisk in the unsweetened almond milk, cooking for about 3-4 minutes until thicken slightly.

Reduce heat to low and mix in the non-fat Greek yogurt until fully blended.

Add shredded low-fat cheddar and grated Parmesan cheese into the sauce, stirring until melted.

Sprinkle in garlic powder, onion powder, mustard powder, salt, and black pepper to enhance flavors.

Once the pasta is cooked, drain and return to the pot, adding the shredded chicken breast.

Pour the cheese sauce over the pasta mixture, stirring well to ensure each piece is coated.

Heat on low for 1-2 minutes, then serve immediately garnished with extra cheese or herbs if desired.