Begin by bringing a large pot of salted water to a boil. Then, add whole wheat pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Reserve about ¼ cup of pasta water before draining.

In a nonstick skillet over medium heat, pour in 1 tablespoon of olive oil. Add cubed chicken breast, seasoning it generously with salt, pepper, paprika, and Italian seasoning. Sauté for approximately 5–6 minutes until golden brown and cooked through.

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

Stir in a tablespoon of whole wheat flour to form a roux; cook for about 30 seconds. Gradually whisk in chicken broth and low-fat milk until smooth, allowing it to thicken for 2–3 minutes.

Lower the heat and gently fold in Greek yogurt and Parmesan cheese until smooth, adding pasta water if needed.

Return sautéed chicken to the skillet, along with drained pasta. Toss together gently to coat everything in the creamy sauce and serve garnished with fresh parsley and additional Parmesan.