In a medium bowl, toss the cubed chicken breast with 1 tbsp olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.

Preheat your air fryer to 375°F (190°C). Arrange the chicken in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Air fry for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden. Set aside.

While the chicken cooks, bring 4 cups of vegetable broth (or salted water) to a boil in a large pot. Add the whole wheat pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Sprinkle the flour over the garlic and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the 1/2 cup chicken broth until smooth, then slowly whisk in the 1/4 cup milk. Bring to a gentle simmer, stirring constantly, until the sauce begins to thicken slightly.

Remove the skillet from the heat. Stir in the 1/4 cup grated Parmesan cheese, Italian seasoning, and black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add the cooked whole wheat pasta, cooked chicken, and fresh spinach to the skillet with the sauce. Toss gently until everything is well combined and the spinach has wilted, about 1-2 minutes.

Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes, if desired.