Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set pasta aside.

While pasta cooks, pat chicken cubes dry and season with salt, pepper, paprika, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through. Remove chicken to a plate.

Reduce heat to medium, add remaining 1 tbsp olive oil to the skillet, then add minced garlic and sauté 30–60 seconds until fragrant.

Stir in whole wheat flour and cook for 30 seconds.

Slowly whisk in chicken broth and low-fat milk, scraping any browned bits from the pan. Simmer 2–3 minutes until slightly thickened.

Remove the skillet from heat briefly to prevent yogurt from curdling. Whisk in plain non-fat Greek yogurt until smooth, then stir in grated Parmesan until melted and the sauce is creamy. If needed, return to very low heat and thin with reserved pasta water to reach desired consistency.

Add cooked chicken, drained pasta, and baby spinach to the sauce. Toss gently until spinach wilts and everything is evenly coated.

Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve immediately.