• PRO Tip: Set the cheddar, mozzarella, and cream cheese out ahead of time. We want them near room temperature when we add them to the pasta.

Gently Boil/Shred the Chicken:

• Place chicken in a pot of water and bring to a gentle boil. (A gentle boil ensures that the chicken doesn’t become tough.) Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with blue cheese dressing and set aside.
• Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.

Prepare the Pasta:

• Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
• Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it come back up to a boil.
• Cover and let it boil for 10-13 minutes, or until al dente. Refer to box for guidance on cooking time. Don't cook any more than al dente as we will be keeping it over low heat until the sauce is thickened. Lift the lid and run a silicone spatula underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick. Test a pasta noodle for doneness before proceeding.
• Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheese. Use a silicone spatula to gently stir. The sauce will seem thin at first, but it continues to thicken as it stands, and will thicken further at the next step.
• Add the shredded chicken and red pepper flakes.
• Optional: Once sauce is near your desired consistency, swirl in 2 Tablespoons COLD butter. This is a technique that chefs use called “Monter au Beurre”, which creates a smooth finish when added to warm sauces.