Preparing the Dish

• Set the cheddar, mozzarella, and cream cheese out ahead of time to bring them near room temperature.
• Place chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes until cooked through. Remove and shred with two forks. Toss with blue cheese dressing and set aside.
• Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes until softened. Add the garlic and cook for 1 more minute.
• Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta.
• Cover and let it boil for 10-13 minutes, or until al dente. Lift the lid and run a silicone spatula underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick.
• Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheeses. Stir gently. The sauce will seem thin at first, but it thickens as it stands.
• Add the shredded chicken and red pepper flakes.
• Optional: Swirl in 2 tablespoons cold butter for a smooth finish when added to warm sauces.