Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water, then drain and set aside.

In a large nonstick skillet, heat olive oil over medium heat. Add cubed chicken, seasoning with salt, pepper, paprika, and Italian seasoning. Cook for 5-6 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, add minced garlic. Sauté for 30-60 seconds until fragrant, taking care not to burn it.

Sprinkle whole wheat flour over the garlic, stirring to form a roux. Cook for about 30 seconds. Gradually whisk in chicken broth and low-fat milk until the sauce thickens, about 2-3 minutes.

Lower the heat and stir in Greek yogurt and Parmesan cheese until fully incorporated and smooth. Adjust consistency with reserved pasta water if needed.

Return the sautéed chicken and cooked pasta to the skillet. Fold in fresh spinach and stir until everything is coated in the creamy sauce, cooking until spinach wilts, about 1-2 minutes.

Remove from heat, transfer to serving plates, and garnish with chopped parsley and additional Parmesan cheese. Serve warm.