Begin by bringing a large pot of salted water to a vigorous boil. Add 8 oz of whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Save ¼ cup of starchy pasta water, drain, and set aside.

In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of cubed chicken seasoned with 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and 1 teaspoon Italian seasoning. Cook for about 5-6 minutes until golden brown and cooked through. Transfer chicken to a plate and keep warm.

In the same skillet, add the remaining tablespoon of olive oil. Stir in 3 cloves of minced garlic and sauté for 30-60 seconds until fragrant but not browned.

Sprinkle in 2 tablespoon of whole wheat flour over garlic oil, stirring to combine and form a light roux. Cook for about 30 seconds.

Gradually pour in 1 cup of chicken broth while whisking gently. Add ½ cup of low-fat milk and keep whisking for 2-3 minutes until the sauce thickens.

Reduce the heat to low and stir in 1 cup of Greek yogurt until incorporated. Add ½ cup of grated Parmesan cheese and stir until melted. Adjust consistency with reserved pasta water if needed.

Return cooked chicken along with juices to the skillet. Toss in cooked whole wheat pasta and, if desired, 2 cups of fresh spinach, stirring until evenly coated in the sauce.

Divide the pasta among plates, garnishing with chopped parsley and extra Parmesan if desired. Serve immediately.