Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat pasta. Cook until al dente, about 8–10 minutes. Drain and set aside. Toss with a small drizzle of olive oil to keep it from sticking.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the cubed chicken with paprika, Italian seasoning, salt, and pepper. Add the chicken to the hot skillet and cook until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.

In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Cook for 30–60 seconds until fragrant. Sprinkle the whole wheat flour over the garlic and stir for one minute to cook the flour. Slowly whisk in the low-sodium chicken broth and low-fat milk until smooth. Bring to a gentle simmer.

Lower the heat to low and stir in the plain non-fat Greek yogurt and half of the freshly grated Parmesan cheese. Stir until the sauce is smooth. Taste and add salt and pepper as needed.

Return the cooked chicken to the skillet and add baby spinach. Stir until the spinach wilts. Add the cooked pasta and toss until the noodles are coated. If the sauce is too thick, add a splash of broth or milk to loosen it. Stir in the remaining Parmesan.

Plate the pasta and sprinkle with fresh parsley. Serve immediately while warm.