Begin by bringing a large pot of salted water to a rolling boil. Add in whole wheat pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.

In a nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add cubed chicken breast seasoned with salt, pepper, paprika, and Italian seasoning. Sauté the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add more olive oil if needed, and toss in minced garlic. Sauté for 30 to 60 seconds until fragrant and lightly golden. Be careful not to burn it.

Add whole wheat flour into the skillet with garlic, stirring constantly to form a roux. Cook for about 30 seconds. Gradually whisk in chicken broth, followed by low-fat milk. Let it simmer for 2-3 minutes until the sauce thickens slightly.

Reduce heat to low, stir in Greek yogurt and Parmesan cheese, mixing until melted and combined. Add reserved pasta water if the sauce is too thick, adjusting to desired consistency.

Combine cooked chicken and any optional spinach into the sauce. Fold in drained pasta until well coated. Adjust seasoning with extra salt and pepper if needed. Serve immediately, garnished with more Parmesan cheese.