Cook the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and browned. Remove the chicken from the pot and set aside.

Make the sauce: In the same pot, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and milk, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

Add the pasta: Add the pasta to the pot, making sure it’s covered by the liquid. Stir occasionally and cook according to the package instructions (about 9-10 minutes for whole wheat pasta) or until the pasta is al dente.

Combine everything: Once the pasta is cooked, reduce the heat to low and stir in the Greek yogurt and Parmesan cheese. Mix until the sauce becomes creamy and the cheese is melted. Add the cooked chicken and spinach (if using), stirring until the spinach wilts and everything is well combined.

Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta in bowls, garnished with fresh parsley if desired. Enjoy!