Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water and drain pasta.

In a skillet, heat olive oil over medium heat. Add chicken, seasoned with paprika, Italian seasoning, salt, and pepper. Sauté for 6-8 minutes until golden brown and cooked through.

Sauté minced garlic in the same skillet until fragrant. Add flour and stir for 1-2 minutes. Gradually add chicken broth and milk, cooking until sauce thickens.

Lower heat and mix yogurt and Parmesan into the sauce until creamy. Add reserved pasta water if sauce is too thick.

Combine chicken, drained pasta, and spinach into the skillet. Toss until well coated and cook for another 1-2 minutes, then serve garnished with parsley.