Preheat oven to 375°.

Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).

Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.

Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.

Add the pasta mixture to a prepared 13x9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.

Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.