Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve ¼ cup of pasta water.

In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook until browned and cooked through. Set aside.

Add additional olive oil to the skillet. Sauté the minced garlic until fragrant. Sprinkle in whole wheat flour and gradually whisk in chicken broth and milk. Cook until sauce thickens slightly.

Reduce heat and stir in Greek yogurt and Parmesan cheese until smooth. Adjust thickness with reserved pasta water as needed.

Return chicken to skillet and mix with sauce. Toss in the drained pasta and add spinach if using.

Garnish with parsley and extra Parmesan if desired. Serve immediately.