1. Bring a large pot of salted water to a boil. Add whole wheat pasta and cook until al dente according to package directions. Reserve 1/4 cup of the pasta water, then drain and set pasta aside.

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

3. In the same skillet, add remaining tablespoon olive oil. Stir in minced garlic and sauté for 30–60 seconds until fragrant, without browning.

4. Sprinkle in whole wheat flour and stir to form a light roux. Cook for 30 seconds. Slowly whisk in chicken broth, then add milk and continue whisking until sauce thickens, about 2–3 minutes.

5. Reduce heat to low. Stir in Greek yogurt until fully incorporated. Add Parmesan cheese and stir until melted. Thin the sauce with reserved pasta water if needed.

6. Return chicken and any juices to the skillet. Add cooked pasta and spinach if using. Stir to combine until fully coated and spinach is wilted.

7. Serve hot, garnished with chopped parsley and extra Parmesan if desired.