Step 1: Prepare the Chicken

1. If the chicken breasts are thick, either pound them to an even thickness or slice them horizontally into cutlets.
2. Season both sides of the chicken with garlic powder, onion powder, paprika, and salt.
3. Heat oil in a Dutch oven or ovenproof skillet over medium-high heat.
4. Place the chicken in the pan and let it sear undisturbed for 3–4 minutes. Flip and cook for another 3 minutes.
5. Remove the chicken from the pan and cover loosely with foil. Let it rest for 10 minutes before dicing into bite-sized pieces.

Beginner Tip: Resting the chicken after cooking helps retain its juices, making it more tender.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add pasta and cook until it is about 75% done (it should still have a slight bite).
3. Drain and set aside.

Beginner Tip: Undercooking the pasta slightly prevents it from becoming mushy when baked later.

Step 3: Make the Cheese Sauce

1. In the same pot, melt butter over low heat.
2. Stir in the flour and whisk continuously for 2–3 minutes. This creates a roux, which thickens the sauce.
3. Slowly add chicken stock and milk, stirring constantly to prevent lumps.
4. Increase heat to medium and continue stirring until the sauce thickens slightly.
5. Add garlic powder and onion powder. Remove from heat and stir in half of the cheese, mixing until smooth.

Beginner Tip: The key to a smooth cheese sauce is to add the cheese off the heat and stir until it melts completely.

Step 4: Assemble and Bake

1. Preheat the oven to 400°F.
2. Add the cooked pasta, diced chicken, and buffalo sauce to the pot, stirring gently to coat.
3. Transfer the mixture to a baking dish or leave it in the Dutch oven.
4. Sprinkle the remaining cheese evenly over the top.
5. Cover with foil and bake for 15 minutes.
6. Remove the foil and bake uncovered for another 10 minutes to allow the top to brown.

Beginner Tip: Placing the dish in the upper third of the oven helps achieve a golden, bubbly cheese topping.