1. Cook the rotini in salted water until just tender, then drain and rinse under cold water to cool completely.

2. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, ranch seasoning, Parmesan cheese, lemon juice, black pepper, and salt until smooth.

3. Add the cooled pasta, chopped chicken, cucumber, cherry tomatoes, red onion, and chives to the bowl.

4. Toss everything gently until the pasta and vegetables are evenly coated in the creamy ranch dressing.

5. Cover and chill for at least 30 minutes so the flavors can blend and the salad can firm up slightly.

6. Stir before serving and add a spoonful of yogurt or a splash of milk if you want to loosen the dressing.