Preheat and prep: Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.

Cook the pasta: Boil the pasta in salted water until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside. This keeps the pasta from overcooking in the oven.

Cook the chicken: Dice the chicken into bite-size pieces. Season with salt, pepper, onion powder, and paprika. Heat oil in a large skillet over medium-high and cook until browned and just cooked through, 6–8 minutes. Remove from heat. (If using rotisserie chicken, shred 4 cups and skip this step.)

Make the sauce base: In the warm skillet, add minced garlic and cook 30 seconds until fragrant. Reduce heat to low and whisk in cream cheese and chicken broth until smooth and slightly thickened.

Add the buffalo and yogurt: Off the heat, whisk in the buffalo sauce and Greek yogurt until creamy. Taste and adjust salt and pepper. For more heat, add extra buffalo or a pinch of cayenne.

Combine: Stir the cooked chicken and pasta into the sauce until evenly coated. Fold in 1 cup mozzarella and 1/2 cup cheddar.

Assemble the bake: Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup mozzarella.

Bake: Cover with foil and bake for 15 minutes. Uncover and bake another 8–10 minutes, until bubbly and the cheese is melted with light golden spots.

Finish and serve: Let rest 5 minutes. Top with sliced green onions. Add a light drizzle of ranch or blue cheese if you like. Serve warm.