1. Bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.

2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cubed chicken breast and season with salt, pepper, paprika, and Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate and set aside.

3. In the same skillet, add remaining olive oil and stir in the garlic. Sauté for 30–60 seconds until fragrant, but not browned.

4. Sprinkle in the whole wheat flour and stir to form a roux. Cook for 30 seconds, then slowly whisk in the chicken broth to avoid lumps. Add milk and continue whisking until the sauce thickens, about 2–3 minutes.

5. Reduce heat to low. Stir in the Greek yogurt until fully incorporated, then add the Parmesan cheese and stir until melted. Add a bit of reserved pasta water if sauce is too thick.

6. Return chicken and any juices to the skillet. Add pasta and spinach (if using). Stir until everything is coated in the sauce and spinach is just wilted.

7. Divide pasta among plates and garnish with chopped parsley and extra Parmesan. Serve hot.