1. Marinate your chicken in 3 tbsp buffalo sauce, 2 tbsp greek yogurt, garlic powder, onion powder, salt, and optionally 1/2 tbsp ranch seasoning.
2. Boil rotini noodles per box instructions.
3. Cook chicken until done then shred.
4. Mix cooked shredded chicken, the remaining Greek yogurt, cream cheese, and remaining buffalo sauce, and 1/2 cup reduced fat Mexican cheese.
5. Combine this mixture with the cooked pasta, stir well, then top with the remaining 1/2 cup reduced fat Mexican cheese.
6. Bake at 375°F for 20–25 min in ideally an 8x8, 9x9, or 7x11 pan.
