Begin by bringing a large pot of salted water to a boil. Once boiling, add whole wheat pasta and cook for about 8-10 minutes, or until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add cubed chicken breast, seasoning it generously with salt, pepper, paprika, and Italian seasoning. Cook for approximately 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

In the same skillet, add a bit more oil if necessary, reduce the heat to low and toss in minced garlic. Sauté for about 30-60 seconds, stirring frequently to prevent browning, until fragrant.

Sprinkle whole wheat flour into the garlic oil and stir constantly for about 30 seconds until smooth and slightly golden.

Gradually whisk in chicken broth and low-fat milk, whisking continuously to prevent lumps until the mixture thickens—about 2-3 minutes.

Lower the heat and add Greek yogurt, stirring until smooth. Incorporate grated Parmesan cheese next until melted and creamy.

Return the cooked chicken to the skillet along with the drained pasta and optional spinach. Toss everything until well coated and heated through, about 2-3 minutes.

Serve warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.