Step 1

First, add cubed chicken breast to a medium bowl and toss with all of the spices until coated. Set aside.

Step 2

Next, bring a large pot of water to a rolling boil. Season heavily with kosher salt, then add in the pasta. Cook according to package directions, making sure to reserve at least ¼ cup of the water before draining.

Step 3

While the pasta is cooking, bring a large pan to medium heat. Once hot, add olive oil to coat the pan. Then, add seasoned chicken and spread out evenly in the pan so that there's no overlap. Allow it to cook, undisturbed for 2-3 minutes, then flip and continue cooking for 2 more minutes or until the internal temperatures reaches 165F. Remove chicken from the pan and set aside.

Step 4

In a small blender or food processor, add the room temperature cottage cheese, buffalo sauce and 3 tbsp of the reserved pasta water. Blend until smooth, adding a touch more reserved pasta water if it's too thick.

Step 5

Return the pan back to medium heat. Then, add butter and let it melt. Once melted, add in the flour and whisk constantly for about 1 minute. Slowly pour in the milk (a few tablespoons at a time), whisking well after each addition. Once all the milk has been added in, continue whisking until it starts to bubble up - about 2 more minutes.

Step 6

Reduce heat to low. Season with onion powder, garlic powder, salt and pepper. Then, add in the shredded cheeses and whisk until fully incorporated and melted.

Step 7

Pour in the blended buffalo cottage cheese mixture and whisk to combine. Then, add back in the cooked pasta and chicken. Stir to coat the pasta in the sauce.

Step 8

Serve with a drizzle of ranch dressing, some chopped green onion and freshly cracked black pepper. Enjoy!