Bring a large pot of salted water to a boil. Add in the protein pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

In a large mixing bowl, combine the shredded rotisserie chicken, Greek yogurt, light cream cheese, and fat-free half and half. Stir in grated Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Fold in the cooked pasta into the creamy mixture and combine with one large egg until fully incorporated.

Grease a 13x9-inch baking dish. Spread the chicken and pasta mixture evenly in the dish with a spatula.

Preheat the oven to 375°F (190°C). Bake for 25–30 minutes, until bubbling and edges are slightly golden.

Remove from the oven and sprinkle remaining grated Parmesan cheese and a light layer of sugar or sugar substitute.

Turn on the broiler and broil for 1–3 minutes until cheese is golden and crispy.

Let sit for 5–10 minutes before serving.