Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 12 oz fusilli or penne pasta
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup Frank's RedHot Original Sauce
  • 2 tbsp olive oil
  • 1/2 cup crumbled blue cheese
  • 1 tbsp dry ranch seasoning
  • 1 tsp garlic powder
  • 1/2 cup reserved pasta water
  • 2 green onions, thinly sliced

Instructions:

  1. Bring a large pot of salted water to a boil and cook 12 oz fusilli or penne until it reaches an al dente texture.
  2. While the pasta cooks, pat 1.5 lbs chicken breast cubes dry with paper towels.
  3. Heat 2 tbsp olive oil in a large skillet over medium high heat until the oil shimmers and swirls.
  4. Add the chicken cubes in a single layer and sprinkle with 1 tsp garlic powder.
  5. Sear the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through.
  6. Before draining the pasta, carefully scoop out 1/2 cup reserved pasta water.
  7. In a medium bowl, whisk 1 cup Greek yogurt, 1/2 cup Frank's RedHot, and 1 tbsp dry ranch seasoning until the color is a uniform orange pink.
  8. Reduce the skillet heat to low and pour the yogurt mixture over the chicken.
  9. Add the cooked pasta and the reserved water to the skillet, tossing gently until the sauce coats every spiral.
  10. Stir in 1/2 cup crumbled blue cheese and 2 thinly sliced green onions until the cheese just begins to soften.