Bring a pot of salted water to a boil. Cook the high-protein pasta according to the package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

In a large skillet or sauté pan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes, until softened. Stir in minced garlic and cook for another 30 seconds, just until fragrant.

Add the lean ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 5–7 minutes. Drain any excess grease if needed.

Stir in Italian seasoning, paprika, salt, and black pepper. Pour in the beef broth and bring the mixture to a simmer. Let it cook for 2–3 minutes to slightly reduce.

Reduce the heat to low. Stir in the Greek yogurt and Parmesan cheese, mixing until smooth and creamy. Be gentle here — you want to avoid curdling the yogurt. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency.

Add the cooked pasta to the skillet and toss everything together until well coated. Let it sit for a minute or two so the sauce clings beautifully to the noodles.

Spoon into bowls and top with fresh parsley or more Parmesan if desired. Serve warm and enjoy every creamy, protein-packed bite.