Start by bringing a large pot of salted water to a boil. Add your whole wheat penne or fettuccine, cooking it according to package instructions until al dente, which should take about 10-12 minutes. Once done, reserve 1/4 cup of the pasta water and drain the rest, then set the cooked pasta aside while you prepare the sauce.

In a large skillet over medium heat, drizzle in some olive oil and allow it to warm up. Season the cubed boneless skinless chicken breasts with salt, black pepper, paprika, and Italian seasoning. Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally until the chicken is golden brown and cooked through. Once ready, remove the chicken from the skillet and set it aside.

In the same skillet, add a touch more olive oil if needed, then toss in the minced garlic. Sauté the garlic over medium heat for about 30-60 seconds, just until fragrant and slightly golden. Keep an eye on it, as garlic can quickly become bitter if overcooked.

Sprinkle the whole wheat flour into the skillet with the sautéed garlic, stirring constantly for about 30 seconds to cook out the raw flour flavor.

Gradually whisk in the low-sodium chicken broth and low-fat milk into the roux, ensuring a smooth consistency. Continue to cook the mixture for about 2-3 minutes, stirring frequently, until it begins to thicken and bubble gently.

Lower the heat and stir in the plain non-fat Greek yogurt, mixing until it's completely smooth. Next, add the freshly grated Parmesan cheese, stirring until it melts into the sauce.

Return the cooked chicken to the skillet, along with the reserved pasta and optional baby spinach. Gently toss everything together until the pasta is well coated in the creamy sauce.

Once everything is well mixed and heated through, remove the skillet from the heat. Serve the Healthy Garlic Parmesan Chicken Pasta immediately, garnishing with fresh parsley and additional Parmesan cheese if desired.