Bring a large pot of salted water to a boil. Cook the whole wheat pasta until al dente according to package directions. Reserve about 1/2 cup of the pasta water, then drain the pasta.

While the pasta cooks, season the cubed chicken with salt, pepper, paprika, and Italian seasoning.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 5 to 7 minutes, turning pieces so they brown evenly. Remove the chicken to a plate.

Reduce heat to medium. Add the minced garlic to the same skillet and sauté for 30 to 45 seconds until fragrant—watch so it does not burn.

Sprinkle the whole wheat flour into the garlic and stir for about 30 seconds to cook the raw taste.

Slowly whisk in the chicken broth and milk, scraping any browned bits from the pan. Simmer until the sauce thickens slightly, about 2 to 3 minutes. If it gets too thick, loosen with a splash of reserved pasta water.

Remove the skillet from the heat. Temper the Greek yogurt by stirring a small spoonful of the hot sauce into the yogurt, then whisking the warmed yogurt back into the pan.

Stir in the grated Parmesan until smooth. Taste and adjust seasoning with salt and pepper.

Return the cooked chicken to the skillet, add the drained pasta, and toss to coat. If the sauce needs loosening, add more reserved pasta water a tablespoon at a time.

Fold in the baby spinach until just wilted. Serve hot sprinkled with chopped parsley.