Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and fully cooked through. Season with salt, pepper, and dried oregano. Remove the chicken from the skillet and set aside.

Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil and cook the whole-grain macaroni according to the package directions. Drain and set aside.

Make the Sauce:
In the same skillet used for the chicken, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds. Sprinkle the whole-wheat flour over the onions and garlic, stirring to form a paste.

Add Liquids:
Slowly pour in the chicken broth and almond milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.

Finish the Sauce:
Stir in the Greek yogurt and Parmesan cheese until smooth and creamy. Season with salt, pepper, and additional dried oregano to taste.

Combine:
Add the cooked chicken and macaroni to the skillet, stirring gently to coat everything with the sauce. Heat everything together for 2-3 minutes until warm.

Serve:
Serve the Healthy Macaroni with Chicken in bowls, garnished with fresh chopped parsley. You can also sprinkle a little extra Parmesan cheese on top if desired.