Pro Tip: Ensure the cheddar, mozzarella, and cream cheese are brought to room temperature before adding them to the dish. This allows them to melt smoothly into the pasta.

Place the chicken breast in a pot filled with water and bring it to a gentle boil. This slow boil will keep the chicken tender. Cook the chicken for about 15 minutes until it is fully cooked. Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with blue cheese dressing and set aside.

Pro Tip: To enhance the flavor of the chicken, add 1-2 chicken bouillon cubes to the boiling water.

In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, cooking until softened, which should take about 5 minutes. Stir in the minced garlic and cook for another minute.

Pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the penne pasta, ensuring it is submerged in the liquid. Return the mixture to a boil, then cover and cook for 10-13 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking. Test a piece of pasta to ensure it is cooked before proceeding.

Reduce the heat to low. Incorporate the buffalo sauce, cubed cream cheese, and shredded cheeses into the pasta. Gently stir with a silicone spatula. Initially, the sauce will appear thin, but it will thicken as it stands and more so in the next step.

Fold in the shredded chicken and, if desired, a pinch of red pepper flakes for a bit of heat.

Optional: To achieve a smooth, luxurious finish, swirl in 2 tablespoons of cold butter once the sauce is close to the desired consistency. This technique, known as “Monter au Beurre,” is often used by chefs to enhance the texture of sauces.