Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cubed chicken breast, seasoning with salt, pepper, paprika, and Italian seasoning. Cook for about 5-6 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, add more olive oil if needed. Add minced garlic and sauté for 30-60 seconds until fragrant.

Sprinkle 2 tablespoons of whole wheat flour into the skillet with garlic. Stir continuously for about 30 seconds to form a roux.

Gradually whisk in 1 cup of low-fat milk and 1 cup of chicken broth to the roux, stirring constantly. Let simmer for 2-3 minutes until it thickens.

Reduce heat to low and stir in 1 cup of Greek yogurt and 1/2 cup of Parmesan cheese until smooth.

Return cooked chicken to the skillet and fold in the drained pasta and optional fresh spinach. Stir gently for 2-3 minutes.

Plate the Garlic Parmesan Chicken Pasta and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.