Bring a large pot of salted water to a boil. Boil the pasta noodles to el dente, around 12-13 minutes. Strain and set aside so that you can handle the noodles to touch without burning your hands when stuffing.
In a large fry pan, bring it to medium-high heat. Add some oil and fry the chicken until mostly browned. Add the vegetables and garlic and cook until soft.
In a small bowl, combine the mayo, Greek yogurt, hot sauce and honey. Pour into the fry pan and mix well. Add about a cup of chicken bone broth to the mixture as well.
Taste the chicken filling mixture and adjust for taste as desired.
Preheat an oven to 400 degrees F.
Stuff the shotgun style noodles with the filling mixture. Place each noodle upright in an oven safe pan. Pour any excess liquid over the stuffed noodles. Top with shredded pizza mozzarella. Transfer to an oven and bake for ~20 minutes. If desired, broil for the last few minutes to get it golden brown. Enjoy!
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