Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook for about 8-10 minutes until al dente. Reserve 1/4 cup pasta water before draining.

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

Reduce heat, and add minced garlic to the skillet, sautéing for 30-60 seconds until fragrant.

Sprinkle whole wheat flour over garlic, stirring continuously for about 30 seconds to form a roux.

Gradually whisk in chicken broth and then low-fat milk, cooking for 2-3 minutes until the sauce thickens.

Lower the heat, mix in Greek yogurt and grated Parmesan cheese until creamy. Adjust thickness with reserved pasta water.

Return chicken to the skillet along with pasta and spinach, mixing well to coat evenly, and heat through for 2-3 minutes.

Serve garnished with chopped parsley and extra Parmesan cheese. Enjoy!