Step 1

Pro Tip: Measure out ingredients while the chicken cooks. Place the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them down closer to room temperature.

Step 2

Submerge the chicken in a pot of water and gradually bring it to a gentle boil. Cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn't get tough.)

Step 3

Remove the chicken and use 2 forks to shred it. Toss with blue cheese dressing and set aside.

Step 4

Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.

Step 5

Begin boiling salted water in a large pot while you start the sauce. Once a boil is reached, add the pasta and cook until al dente according to package instructions. (Don’t overcook.) Drain and set aside.

Step 6

Melt the butter in a pot over medium heat. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir to incorporate, you’ll be left with a thick paste.

Step 7

Add the heavy cream and milk in small splashes, stirring continuously. Doing this slowly ensures that the sauce stays thick.

Step 8

Bring to a boil, then reduce heat to low.

Step 9

Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper.

Step 10

Gradually sprinkle in the cheddar cheese and cream cheese, stirring continuously.

Step 11

Stir in the shredded chicken, then add the drained pasta. Use a silicone spatula to gently stir to combine. Serve!