Start by boiling water in a large pot. Add your whole wheat penne or fettuccine and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the cubed chicken breasts, seasoning with paprika, Italian seasoning, salt, and black pepper. Cook until the chicken is golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant. Sprinkle in the whole wheat flour and stir for another minute.

Slowly whisk in the low-sodium chicken broth and low-fat milk, stirring constantly until the sauce begins to thicken.

Reduce the heat and mix in the plain Greek yogurt and freshly grated Parmesan cheese. Stir well until everything is combined and smooth. If the sauce is too thick, add a bit more chicken broth or milk to reach your desired consistency.

Add in the cooked pasta, chicken, and baby spinach if using. Toss everything together until the pasta is coated with the sauce and the spinach is wilted. Taste and adjust seasoning if needed.

Transfer the pasta to serving plates or a large serving bowl. Garnish with fresh parsley and enjoy!