Bring pot of water to rolling boil. Add penne noodles and boil for 10-12 minutes until al dente. Stir as needed.

Place chicken breast in frying pan over medium heat. Cook until 165°F.

Wash veggies. Cut celery into 1/4" slices. Dice tomato and onion. Combine veggies, with peas and corn, into mixing bowl.

In bowl, combine mayonaisse, mustard, Frank's Hot sauce, parmesan cheese, and garlic powder. Wish together.

When chicken is cooked, shred and season with salt and black pepper to taste. Remove from heat.

When al dente, drain water from noodles, and wash with cold water to stop cooking. Shake excess water off.

Combine pasta, veggies, chicken, and sauce into mixing bowl. Fold together until evenly mixed.