Line a rimmed baking sheet with parchment paper.

Season both sides of the chicken with salt and pepper.

Bake in a 350 F oven for about 12-15 minutes, or until an internal temperature probe reaches 165 F.

Allow to rest for 5 minutes, then dice into bite sized pieces.

While the chicken cooks, bring a large pot of water to boil.

Add the pasta and cook according to package directions.

Drain the pasta and keep the pasta in the colander while you make the sauce.

In the same pot that you cooked the pasta, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute, whisking constantly, until the mixture has slightly browned.

Slowly add in 1 cup of milk, whisking the milk in completely before adding in the next amount of milk.

Add like 1/4 cup at a time.

Whisk in the greek yogurt and whisk until smooth.

Cook for about 3-5 minutes, until it has thickened but making sure the mixture does not boil.

Reduce the heat to low, and add the green chili peppers, garlic, salt and pepper.

Whisk in the shredded cheese until melted.

Stir in the pasta and chicken.

Serve and enjoy!