Boil a large pot of salted water according to the package instructions.
Cook the pasta until it reaches an al dente texture.
Drain the cooked pasta and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the buffalo sauce, ranch dressing, and Greek yogurt.
Add the shredded chicken into the sauce mixture and toss until fully coated.
Incorporate the cooled pasta, chopped celery, and red onion into the bowl.
Stir the salad gently until all components are evenly distributed and coated with dressing.