PRO Tip: Set your 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. Cook for 15 minutes, until cooked through. Remove from heat and drain. PRO Tip 1: Add chicken bouillon to the water to add more flavor to the chicken. PRO Tip 2: A gentle boil (instead of a rapid boil), ensures that the chicken doesn't become tough.
Use two forks to shred. Lightly season with salt and pepper. Toss with blue cheese dressing and set aside.
Prepare the Pasta:
Heat 2 Tablespoons of butter in a large high-walled skillet over medium heat. Add the garlic, onions, and celery. Cook for 5 minutes, until softened.
Add the diced tomatoes, chicken broth, and water. Bring to a boil, add the pasta, and stir to combine.
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.
Reduce heat to low. Add the buffalo sauce, cubed cream cheese, shredded cheese, and red pepper flakes. 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,
Once sauce is near desired consistency, swirl in remaining 2 Tablespoons COLD butter. Don’t skip this step. This is a technique that chefs use called “monter au beurre”, which creates a smooth finish when added to warm sauces.
Garnish with green onions and serve.
Butter: I use salted butter for this recipe but you may also choose to use unsalted.If using rotisserie chicken, no need to season it with salt/pepper.For saucier pasta: use ¾ pound of pasta. It will take longer to thicken up but this is a good idea if you plan to have leftovers as the penne will continue to absorb the sauce overnight.