Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the whole wheat pasta according to package instructions until al dente, around 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add diced chicken breast seasoned with salt, pepper, paprika, and Italian seasoning. Sauté for about 5-6 minutes until golden.

In the same skillet, reduce heat to medium, add more olive oil if needed, and sauté minced garlic for 30-60 seconds until fragrant but not browned.

Sprinkle in 2 tablespoons of whole wheat flour, whisking constantly for about 1 minute to form a roux. Gradually add chicken broth while whisking to avoid lumps.

Slowly whisk in 1 cup of low-fat milk, stirring until the sauce thickens, about 2-3 minutes.

Lower heat and stir in 1/2 cup of Greek yogurt until fully combined. Add 1/2 cup of freshly grated Parmesan cheese and mix until melted.

Return the chicken and any reserved juices to the skillet, followed by the drained pasta and chopped spinach. Toss to combine until well coated.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese.