Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente, about 8–10 minutes. Reserve ¼ cup pasta water, then drain.

In a skillet, heat olive oil and sauté chicken seasoned with salt, pepper, paprika, and Italian seasoning for about 5–6 minutes until golden brown. Transfer to a plate.

In the same skillet, heat remaining olive oil, add minced garlic, and sauté for 30–60 seconds until fragrant.

Sprinkle flour into the skillet, stir to form a roux, and cook for 30 seconds before whisking in chicken broth, followed by low-fat milk. Whisk until thickened, about 2–3 minutes.

Reduce heat, stir in Greek yogurt until incorporated, then add grated Parmesan cheese and stir until melted. Adjust consistency with reserved pasta water if necessary.

Return chicken to the skillet, mix with sauce, add cooked pasta and spinach, and toss until coated.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese.