Cook the fusilli pasta in salted boiling water according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

In a bowl, combine chicken breast, Greek yogurt, hot sauce, and garlic powder. Mix until chicken is fully coated.

Heat oil in a skillet over medium heat and cook chicken mixture for 3-4 minutes per side until golden brown and cooked through. Allow to cool.

In a large mixing bowl, combine cooled pasta, celery, carrots, and green onions. Add yogurt and Buffalo sauce mixture along with ranch dressing. Toss to coat.

Chop cooled chicken and fold it into the salad mixture. Ensure even distribution.

Cover and refrigerate for at least 30 minutes. Taste and adjust seasoning with extra Buffalo sauce or ranch dressing before serving.