In a large pot of boiling salted water, cook your whole wheat penne or fettuccine according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, season with paprika, Italian seasoning, salt, and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle the flour over the garlic and stir to combine, cooking for another minute.

Slowly whisk in the chicken broth and low-fat milk, stirring to avoid lumps. Once it starts to thicken, reduce the heat and mix in the Greek yogurt and grated Parmesan, allowing the cheese to melt.

Return the cooked chicken to the skillet, along with the drained pasta. If using, stir in the baby spinach and mix everything well. If the sauce is too thick, add reserved pasta water as needed to reach your desired consistency.

Divide into bowls, garnish with fresh parsley, and enjoy your delightful, wholesome meal!