Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook until al dente, about 8–10 minutes. Reserve 1/4 cup of pasta water before draining and setting the pasta aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken breast seasoned with salt, pepper, paprika, and Italian seasoning. Cook for 5–6 minutes until golden brown and fully cooked. Remove from skillet.

In the same skillet, reduce heat to medium and add more olive oil if needed. Add 4 minced garlic cloves and sauté for 30–60 seconds until fragrant.

Stir in 2 tablespoons of whole wheat flour to create a light roux with the garlic, cooking for about 1 minute. Gradually whisk in 1 cup of chicken broth until smooth.

Slowly whisk in 1 cup of low-fat milk, cooking on low heat for 2–3 minutes until thickened. Remove from heat and mix in 1/2 cup of Greek yogurt.

Return to low heat, add 1/2 cup of grated Parmesan cheese and stir until melted and smooth. Adjust sauce thickness with reserved pasta water if needed.

Add the cooked chicken back into the skillet, tossing to coat with the sauce. Gently fold in the cooked pasta and spinach if using.

Plate the pasta and garnish with chopped parsley and extra Parmesan cheese. Serve warm.