1. Bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to package instructions until al dente. Before draining, save about 1/4 cup of the pasta water. Drain and set aside.

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

3. In the same skillet, add the remaining 1 tbsp olive oil. Stir in minced garlic and sauté for 30–60 seconds until fragrant.

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

5. Reduce heat to low. Stir in Greek yogurt until fully combined. Add grated Parmesan cheese and stir until melted. Add a splash of pasta water if sauce is too thick.

6. Return cooked chicken to the skillet along with any juices. Add the cooked pasta and spinach (if using). Stir to coat everything in the sauce until heated through and spinach is wilted.

7. Divide into plates and garnish with fresh parsley and extra Parmesan. Serve immediately.