1. Prepare the Chicken

Start by placing the chicken breast in a pot of water. Bring to a gentle boil and cook for about 15 minutes until fully cooked. A gentle boil ensures the chicken remains tender, not tough. Remove the chicken and shred it using two forks. Toss the shredded chicken with blue cheese dressing and set aside.

Pro Tip: Add 1–2 chicken bouillon cubes to the boiling water for an extra flavor boost.

2. Sauté the Aromatics

In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.

3. Cook the Pasta

Pour the undrained diced tomatoes and chicken broth into the skillet. Bring the mixture to a boil, then add the penne pasta. Submerge the pasta into the liquid and bring it back to a boil. Cover the skillet and cook for 10–13 minutes, stirring occasionally to prevent sticking. The pasta should be cooked al dente.

Pro Tip: Test the pasta for doneness before proceeding to the next step.

4. Create the Sauce

Reduce the heat to low and stir in the buffalo sauce, cream cheese, and shredded cheeses. Gently mix with a silicone spatula until the cheeses melt and combine into a creamy, flavorful sauce. Don’t worry if the sauce seems thin initially—it will thicken as it stands.

5. Add the Chicken

Fold the shredded chicken and a pinch of red pepper flakes into the sauce. Allow the mixture to simmer for a couple of minutes, letting the flavors meld together.

6. Finish with Butter (Optional)

For an extra smooth and luxurious finish, swirl 2 tablespoons of cold butter into the warm sauce. This chef’s technique, known as “Monter au Beurre,” adds a velvety texture to the dish.