Bring a large pot of water to a rolling boil over high heat. Add whole wheat pasta and cook according to package instructions, typically 8-10 minutes, until tender yet al dente. Drain the pasta, reserving ½ cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and translucent.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant and lightly golden.

Add chopped roasted red peppers to the skillet and stir for 3-4 minutes until combined and heated through.

Lower the heat and stir in Greek yogurt, mixing until the sauce is smooth and creamy.

Pour in almond milk and mix thoroughly to combine.

Incorporate Parmesan cheese and nutritional yeast, stirring until combined.

Sprinkle in smoked paprika, black pepper, and salt, adjusting seasoning as desired.

If using, stir in shredded chicken, mixing well to distribute.

Add reserved pasta water to achieve desired sauce consistency.

Fold in the drained pasta, allowing everything to simmer for an additional 2-3 minutes.

Remove from heat and serve immediately, garnished with fresh chopped basil.