Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chicken to the skillet and cook until golden brown and cooked through, about 5–7 minutes.

Remove chicken from the skillet and set aside on a plate.

In the same skillet, add minced garlic and sauté gently until fragrant, about 30 seconds.

Pour in chicken broth, scraping up any browned bits from the bottom of the pan for flavor.

Bring the broth to a simmer, then add the whole wheat pasta, stirring occasionally to coat.

Cook the pasta in the broth until it’s just tender and most of the liquid has reduced down.

Lower the heat and stir in the Greek yogurt, grated Parmesan, and lemon juice until smooth and creamy.

Return the cooked chicken to the skillet, mixing well with the pasta and sauce.

Add fresh spinach and let it wilt into the warm pasta, stirring until evenly distributed.

Sprinkle chopped parsley over the top, giving everything a fresh finish.

Serve immediately, scooping hearty portions onto plates and enjoying warm.