Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Season the chicken: Pat the chicken dry. Toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, Italian seasoning, and smoked paprika.

Sear the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Sauté aromatics: In the same skillet, lower to medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce base: Pour in the chicken broth and simmer for 2 minutes, scraping any browned bits from the pan. Stir in tomatoes and cook 2–3 minutes until they start to soften.

Make it creamy (without curdling): Remove the pan from heat. In a bowl, whisk Greek yogurt, lemon juice, and Parmesan until smooth. Stir the yogurt mixture into the warm pan off heat. If it’s too thick, add a splash of reserved pasta water.

Combine: Return the skillet to low heat. Add spinach and fold in until wilted. Add the cooked chicken and pasta. Toss gently to coat, adding pasta water as needed for a silky sauce. Adjust salt, pepper, and red pepper flakes.

Finish and portion: Let everything sit on low for 1–2 minutes so the flavors meld. Turn off heat. Garnish with fresh herbs if using. Portion into 4–6 meal prep containers.