Boil the whole wheat penne pasta in a large pot of salted water according to package directions. Drain and set aside.

In a large skillet, cook the diced chicken breast over medium heat until browned and fully cooked, approximately 6 to 8 minutes.

Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

Pour in the low sodium chicken broth, scraping the bottom of the pan to release any browned bits.

Reduce the heat to low. Carefully stir in the room-temperature plain Greek yogurt, grated Parmesan cheese, and red pepper flakes until a smooth sauce forms.

Add the fresh baby spinach and simmer for 1 to 2 minutes until just wilted.

Toss the cooked penne pasta into the creamy skillet until well coated. Garnish with chopped parsley and serve warm.