In a large pot, boil salted water and cook the whole wheat pasta until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

Heat olive oil in a nonstick skillet over medium heat. Add cubed chicken seasoned with salt, pepper, paprika, and Italian seasoning. Sauté until golden brown, about 5-6 minutes. Set chicken aside.

In the same skillet, add a bit more olive oil if needed and sauté the minced garlic for 30-60 seconds, being careful not to brown it.

Stir in the whole wheat flour and cook for 30 seconds. Gradually whisk in the chicken broth, then add the low-fat milk, cooking until thickened (about 2-3 minutes).

Mix in the Greek yogurt until fully combined. Add grated Parmesan cheese, adjusting thickness with reserved pasta water if necessary.

Return the sautéed chicken to the skillet, add in the cooked pasta and optional spinach, and gently toss until everything is well coated.

Serve immediately, garnished with chopped parsley and extra Parmesan.