Preheat oven to 350 degrees
In a medium to large pan, heat olive oil over medium heat, and sauté chicken until cooked and no longer pink on the inside. Place on top of the cooked pasta in a 11 x 13 casserole dish.
In the same pan as the chicken sauté onions, garlic, and red pepper until soften and onions are translucent, about 5 minutes. Sprinkle italian seasoning, crushed red pepper, salt, and pepper onto the onion mixture. Give it a couple stirs and cook for another 1-2 minutes.
Stir in the crushed tomatoes and tomato sauce, bring to a boil, and simmer for 15 minutes.
Slow stir in the plain greek yogurt.
Stir the creamy red pepper sauce into the chicken and pasta until all of the pasta is coated with the sauce.
Sprinkle and slow stir in the parmesan cheese into the pasta mixture.
Sprinkle the Sargento Chefs Blends 6 Cheese Italian Blend over top.
Cover with foil and bake for 30 minutes. Serve hot.