Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the pasta until al dente, then drain, reserving a little cooking water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Add the chicken, season with salt and pepper and cook until golden and cooked through.

Build the buffalo alfredo sauce

• Lower the heat, add the garlic and cook briefly until fragrant.
• Stir in the buffalo sauce, cream cheese, milk and parmesan until smooth and melted.
• Remove from the heat and fold in the Greek yogurt.

Combine and serve

• Add the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Serve hot with extra parmesan and black pepper.