1. Bring a large pot of salted water to a boil. Cook the whole wheat penne or fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.

2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts and season them with salt, pepper, paprika, and Italian seasoning. Cook the chicken, stirring occasionally, until it’s golden brown and cooked through, about 5-7 minutes.

3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Sprinkle the whole wheat flour over the chicken and stir to combine, creating a roux.

4. Gradually pour in the low-sodium chicken broth and low-fat milk, stirring constantly to prevent lumps from forming. Continue cooking until the sauce has thickened slightly, about 2-3 minutes. Remove the skillet from the heat and stir in the plain Greek yogurt and freshly grated Parmesan cheese.

5. Add the cooked pasta and baby spinach to the creamy Parmesan sauce, tossing everything together until the spinach is wilted and the pasta is evenly coated.

6. Serve the Garlic Parmesan Chicken Pasta warm, garnished with fresh chopped parsley. Savor every creamy, flavorful bite!