Prepare the Chicken:

Place the chicken breast in a pot of water and bring it to a gentle boil. Cook for about 15 minutes until fully cooked.

Remove the chicken, shred it with two forks, and toss it with the blue

cheese (or ranch) dressing. Set aside.

Sauté Vegetables:

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the diced onions and celery. Sauté for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute.

Cook Pasta:

Pour in the chicken broth and undrained diced tomatoes. Bring to a boil.

Add the penne pasta, ensuring it is submerged in the liquid.

Cover the skillet and let it boil until the pasta reaches al dente texture, stirring occasionally.

Prepare the Sauce:

Once the pasta is cooked, reduce the heat to low.

Stir in the buffalo sauce, cream cheese, cheddar, and mozzarella cheeses. Mix until melted and creamy.

Add the shredded chicken and combine well.

If desired, sprinkle in a pinch of red pepper flakes.

Optional Finishing Touch:

Stir in 2 tablespoons of cold butter until melted and incorporated.

Serve:

Let the pasta sit for a few minutes to allow the sauce to thicken. Serve warm.