Bring a large pot of salted water to a vigorous boil over high heat. Add 8 oz of whole wheat pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water for later use. Drain the pasta and set it aside while you prepare the rest of the dish.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Season the cubed boneless skinless chicken breasts with salt, black pepper, paprika, and Italian seasoning. Carefully add the chicken to the skillet and sauté for 5-6 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add another tablespoon of olive oil and reduce the heat to medium. Once the oil is hot, add the minced garlic and sauté for 30-60 seconds until fragrant and lightly golden, being careful not to burn it.

Sprinkle 1 tablespoon of whole wheat flour over the garlic in the skillet, stirring to form a roux. Cook the roux for about 1 minute, then gradually whisk in 1 cup of low-sodium chicken broth and 1/2 cup of low-fat milk. Continue to cook, whisking constantly, until the sauce thickens, approximately 2-3 minutes.

Lower the heat and fold in 1/2 cup of plain non-fat Greek yogurt and 1/2 cup of freshly grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the sauce. If the sauce becomes too thick, add reserved pasta water a little at a time until reaching your desired consistency.

Return the cooked chicken and drained pasta to the skillet, along with 2 cups of baby spinach if using. Toss everything together gently over low heat until evenly coated and the spinach has wilted, about 2-3 minutes.

Plate the Garlic Parmesan Chicken Pasta and garnish with fresh parsley and additional Parmesan cheese. Serve and enjoy!