1-Bring 16 cups of water to a rolling boil over medium-high heat. Add 1 tablespoon salt and 1 pound uncooked penne, then cook until al dente according to package instructions. Drain and set aside.

2-Melt ½ cup unsalted butter in a medium saucepan over medium heat. Remove from heat and whisk in 8 ounces full-fat cream cheese and 2 teaspoons garlic powder until smooth.

3-Gradually whisk in 1 ½ cups whole milk, then add ¼ cup buffalo sauce and 6 ounces grated fresh Monterey Jack cheese. Return to heat, add freshly cracked black pepper to taste, and whisk until the sauce thickens and cheese melts.

4-In the pasta pot on low heat, melt 1 tablespoon unsalted butter and add 2 medium grilled chicken breasts, chopped into bite-sized pieces. Cover and warm for 6 to 10 minutes, stirring occasionally.

5-Add the buffalo Alfredo sauce and cooked penne to the pot and gently stir to coat the pasta evenly. Let rest on low heat for 3 minutes.

6-Serve in bowls, optionally drizzling extra buffalo sauce, and topping with ½ cup crumbled blue cheese and ¼ cup thinly sliced green onions.