Bring a large pot of salted water to a boil and add 8 oz whole wheat penne or fettuccine. Cook according to package directions until al dente. While the pasta cooks, move on to Step 2. Before draining, save about ½ cup of the starchy pasta water. Then drain and set aside.

While your pasta is cooking, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken along with paprika, Italian seasoning, salt, and pepper. Cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through.

Reduce heat to medium and push the chicken to one side. Add minced garlic and whole wheat flour to the empty side, stirring for about 30 seconds until fragrant. Slowly pour in chicken broth and milk, whisking as you go to keep the sauce smooth. Simmer for 2 to 3 minutes until slightly thickened.

Turn heat down to low. Stir in the Greek yogurt and freshly grated Parmesan cheese until the sauce is creamy and fully combined. Add a splash of saved pasta water if the sauce is too thick.

Add the drained pasta and baby spinach to the skillet. Toss everything together until the pasta is well coated and the spinach has wilted, about one minute. Garnish with fresh parsley and serve immediately.