Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package instructions (about 10-12 minutes). Drain, reserving ½ cup pasta water.

While the pasta cooks, cut chicken breast into bite-sized pieces. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 6-7 minutes. Remove the chicken and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Add halved cherry tomatoes and cook for 2-3 minutes until softened.

Add baby spinach to the skillet and cook until wilted, about 1-2 minutes.

Return the cooked chicken to the skillet and reduce heat to low.

Stir in Greek yogurt, grated Parmesan cheese, lemon juice, and the remaining salt and pepper. Mix until the sauce is creamy.

Add the cooked pasta to the skillet and toss to combine. If needed, add some reserved pasta water to thin the sauce.

Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan if desired.