Start by bringing a large pot of salted water to a boil. Add the whole wheat penne or fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, paprika, Italian seasoning, salt, and pepper. Cook the chicken until it's golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the whole wheat flour and stir for a minute. Then, slowly pour in the chicken broth and milk while stirring continuously to avoid lumps.

Once the sauce starts to thicken, reduce the heat to low. Stir in the Greek yogurt and grated Parmesan cheese. Mix well until smooth.

Return the cooked chicken to the skillet and add the cooked pasta. If using, stir in the baby spinach until wilted. Mix everything together until it's well coated in the sauce.

Serve the pasta hot, garnished with chopped fresh parsley.