Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente, about 8–10 minutes. Save ¼ cup pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add the cubed chicken seasoned with salt, pepper, paprika, and Italian seasoning. Cook for 5–6 minutes until golden brown.

In the skillet, add another tablespoon of olive oil and sauté minced garlic for 30–60 seconds until fragrant.

Sprinkle flour into the skillet and stir continuously for about 30 seconds to create a light roux.

Slowly add chicken broth while whisking, then add milk. Keep whisking until the sauce thickens, about 2–3 minutes.

Lower the heat and stir in Greek yogurt, then add grated Parmesan cheese, stirring until melted.

Return the cooked chicken to the skillet, along with the pasta and spinach. Toss until well-coated in sauce.

Serve divided among plates, garnish with parsley.