8 oz whole wheat penne or fettuccine

2 tbsp olive oil, divided

3 cloves garlic, minced

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp paprika

1 tsp Italian seasoning

1 tbsp whole wheat flour

1 cup low-sodium chicken broth

1 cup low-fat milk (1% or 2%)

1/2 cup plain non-fat Greek yogurt

1/2 cup freshly grated Parmesan cheese

2 cups baby spinach (optional but recommended)

2 tbsp chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Cook whole wheat pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add cubed chicken and season with salt, pepper, paprika, and Italian seasoning. Cook until golden and fully cooked, then remove and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 30–60 seconds.
Stir in whole wheat flour to form a roux, then gradually whisk in chicken broth and milk. Cook, stirring, until the sauce thickens, about 2–3 minutes.
Reduce heat to low, then stir in Greek yogurt and Parmesan cheese. Mix until cheese is melted and the sauce is smooth. Add reserved pasta water as needed to adjust consistency.
Return chicken to the skillet along with the cooked pasta and baby spinach (if using). Toss until well combined and spinach is wilted.
Serve immediately, garnished with fresh parsley and extra Parmesan if desired.