Begin by boiling a large pot of salted water. Add cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until golden and no longer pink, about 6-8 minutes.

Stir in the ranch seasoning and milk into the chicken, bringing to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.

Add the drained cavatappi to the skillet, mixing well with the sauce and chicken. Gradually stir in the cheddar cheese until melted and coats the pasta.

Taste and adjust seasoning with ranch seasoning or salt. If too thick, add reserved pasta water. Serve immediately, garnished with fresh herbs or more cheese.