Bring a large pot of water to a boil, season lightly with salt, and cook the whole-wheat pasta according to the package directions until al dente. Before draining, reserve approximately 1 cup of the pasta cooking water, then drain the pasta without rinsing it.
While the pasta cooks, pat the chicken breast dry and cut it into evenly sized bite-sized pieces. Place the chicken in a bowl and season it with the Italian seasoning, garlic powder, paprika, black pepper, and a small amount of salt. Toss thoroughly so the seasonings coat the chicken evenly.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, arrange the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.
Cook the chicken for approximately 5–7 minutes, turning the pieces occasionally, until they are golden on the outside and completely cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate and set aside.
Reduce the skillet heat to medium and add the minced garlic to the same skillet. Cook for approximately 30 seconds, stirring constantly, just until the garlic becomes fragrant. Avoid browning the garlic because it can become bitter.
While the garlic cooks, whisk together the Greek yogurt, chicken broth, Parmesan cheese, and a little black pepper in a medium bowl. Continue whisking until the mixture is smooth and evenly combined.
Turn the skillet heat to low and allow it to cool slightly for about a minute. Slowly pour the Greek-yogurt mixture into the skillet while stirring continuously. Keep the heat low and do not allow the sauce to come to a hard boil, as excessive heat can cause the yogurt to separate.
Add the cooked pasta to the skillet and gently toss it through the creamy sauce until every piece is coated. If the sauce is too thick, add reserved pasta water one tablespoon at a time, tossing after each addition until the sauce reaches a smooth, creamy consistency.
Return the cooked chicken to the skillet and toss everything together over low heat for 1–2 minutes. Allow the chicken to warm through and absorb some of the sauce.
Taste the pasta and adjust the seasoning with additional black pepper, Italian seasoning, or a small amount of salt if needed. Remember that Parmesan and chicken broth already contribute salt, so add additional salt gradually.
Turn off the heat and sprinkle the chopped fresh parsley over the pasta if using. Give everything one final gentle toss.
Divide the finished pasta evenly into four portions for serving or meal prep. If serving immediately, spoon the pasta into bowls and finish with a little additional Parmesan or fresh parsley if desired.
For meal prep, transfer each portion to an airtight container and allow the food to cool appropriately before sealing and refrigerating. Store for up to 3–4 days.
When reheating, add a small splash of chicken broth, water, or milk to each portion. Reheat gently in short intervals, stirring between intervals, until hot and creamy. Avoid overheating the yogurt-based sauce.
