Begin by boiling your choice of fresh or rotisserie chicken in a pot of lightly salted water for about 15 minutes, or until fully cooked and tender. Once done, drain and shred the chicken using two forks. In a mixing bowl, combine the shredded chicken with blue cheese or ranch dressing for a creamy flavor kick, then set aside as you move on to the next step.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced celery and chopped onions, sautéing them for approximately 5 minutes until they soften and become fragrant. Stir in minced garlic and cook for another minute.

Pour in your chosen pasta along with enough chicken broth or water to cover the noodles by about an inch. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cook for the time specified on your pasta package, typically around 8-12 minutes.

Once the pasta is al dente and the liquid has mostly evaporated, return the shredded chicken to the skillet. Gently stir everything together, ensuring the chicken is well-coated with the sauce. Allow the mixture to simmer on low heat for an additional 2-3 minutes.

Carefully plate the One Pot Buffalo Chicken Pasta, and consider garnishing it with additional blue cheese crumbles or freshly chopped parsley for a pop of color.