Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, Italian seasoning, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly browned, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

In the same skillet (or a clean saucepan) over medium heat, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Whisk in the whole wheat flour and cook for 1 minute, stirring constantly, to create a light roux.

Gradually whisk in the skim milk and low-sodium chicken broth, continuously stirring to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.

Stir in the grated Parmesan cheese and light cream cheese until both are fully melted and the sauce is smooth and creamy. Season with salt, black pepper, and an optional pinch of nutmeg. The sauce should thicken to your desired consistency. If it's too thick, add a splash more milk or broth; if too thin, simmer gently for a few more minutes. Remove from heat.

Preheat your oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet.

Place the whole wheat pizza crust on the prepared pan. Evenly spread the healthy Alfredo sauce over the crust, leaving a small border for the crust.

Sprinkle half of the part-skim mozzarella cheese over the sauce.

Evenly distribute the cooked chicken, fresh spinach, and chopped sun-dried tomatoes over the cheese.

Top with the remaining mozzarella cheese.

Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Remove the pizza from the oven, let it cool for a few minutes before slicing. Garnish with fresh chopped parsley and serve warm.