Instructions

Step 1: Prepare the Chicken

1. Place chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes or until fully cooked.
2. Remove chicken, shred it with two forks, and toss with blue cheese dressing. Set aside.
   • Pro Tip: Add 1–2 chicken bouillon cubes to the water for extra flavor.

Step 2: Cook the Pasta and Vegetables

1. Melt 1 tablespoon of butter in a large, high-walled skillet over medium heat.
2. Add diced onions and celery, cooking for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. Add diced tomatoes and chicken broth. Bring to a boil and stir in the pasta.
4. Submerge the pasta fully in the liquid, cover, and let it boil for 10–13 minutes, stirring occasionally to prevent sticking. Cook until al dente.

Step 3: Make the Sauce

1. Reduce heat to low. Stir in Buffalo sauce, softened cream cheese, and shredded cheeses. Use a silicone spatula to mix gently until the cheeses melt and the sauce thickens.
   • Note: The sauce may look thin initially but will thicken as it stands.

Step 4: Combine Ingredients

1. Add shredded chicken and red pepper flakes to the pasta and sauce mixture. Stir to combine.
2. Optional: Swirl in 2 tablespoons of cold butter for a silky finish.

Step 5: Serve and Enjoy

1. Serve hot, garnished with extra shredded cheese or chopped parsley.
2. Pair with garlic bread or a fresh salad for a complete meal.