Bring a large pot of salted water to a boil. Cook the whole-wheat pasta until al dente (follow package times). Reserve 1 cup pasta water, then drain and set aside.

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.

Pat chicken cubes dry with paper towels. Season with paprika, Italian seasoning, salt, and black pepper.

Add the chicken to the hot skillet in a single layer. Cook 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and cover loosely.

Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add minced garlic and sauté for 30-45 seconds until fragrant — don’t let it brown.

Sprinkle the flour over the garlic and stir for 30 seconds to form a light roux.

Slowly pour in the chicken broth while stirring to deglaze the pan and dissolve any browned bits. Then add the low-fat milk. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

Remove the skillet from heat. Whisk in the Greek yogurt until smooth.

Stir in grated Parmesan until melted. If the sauce is too thick, thin with a splash of reserved pasta water until you reach a silky consistency.

Return the cooked chicken to the pan. Add the baby spinach and toss until wilted. Taste and adjust salt and pepper.

Combine the sauce and chicken with the drained pasta in the pot or skillet. Toss until evenly coated. Garnish with chopped parsley and more Parmesan if desired.

Serve hot.