Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.

In a skillet, heat olive oil over medium-high heat. Add cubed chicken, seasoning with salt, pepper, paprika, and Italian seasoning. Cook until golden brown, about 5-6 minutes.

In the same skillet, reduce heat and sauté minced garlic for 30-60 seconds until fragrant.

Sprinkle in whole wheat flour, stir for 30 seconds, then whisk in chicken broth and low-fat milk. Cook until thickened, about 2-3 minutes.

Lower heat and add Greek yogurt and Parmesan cheese, stirring until melted. Add reserved pasta water if needed to adjust consistency.

Add cooked chicken and drained pasta to the skillet, tossing until well coated with sauce.

Remove from heat. Garnish with chopped parsley and extra Parmesan before serving.