In a large pot, bring salted water to a rolling boil. Add 8 oz of whole wheat pasta and cook according to package instructions until al dente, typically around 8-10 minutes.

Once cooked, reserve 1/4 cup of the pasta water for later use, then drain the pasta and set it aside in a bowl.

In a skillet, heat 2 tbsp of olive oil over medium heat. Add 1 lb of cubed boneless skinless chicken breasts, along with salt, pepper, paprika, and Italian seasoning. Sauté for 6-8 minutes or until the chicken is golden brown.

Transfer the chicken to a plate and set it aside.

Using the same skillet, lower the heat and add minced garlic, sautéing for about 30 seconds until fragrant but not browned.

Sprinkle in 2 tbsp of whole wheat flour and stir to form a roux.

Gradually whisk in 1 cup of low-sodium chicken broth and 1 cup of low-fat milk, allowing the mixture to simmer for 2-3 minutes until it thickens slightly.

Reduce the heat to low and stir in 1 cup of plain non-fat Greek yogurt and 1/2 cup of freshly grated Parmesan cheese. Mix until the sauce is smooth and creamy.

Return the cooked chicken back to the skillet, then toss in the drained pasta. If using spinach, stir in a handful now.

Plate your Healthy Garlic Parmesan Chicken Pasta and garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.