Season the chicken. Pat the chicken dry. Toss with salt, pepper, smoked paprika, onion powder, and garlic powder. This step builds flavor from the start.

Sear the chicken. Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add chicken in a single layer and cook 4–6 minutes, flipping once, until browned and just cooked through. Transfer to a plate. Don’t wipe the pan—those browned bits are flavor.

Sauté aromatics. Lower heat to medium. Add a little more oil if the pan is dry. Cook onion 3–4 minutes until translucent, then add garlic for 30 seconds until fragrant. Stir to loosen the browned bits.

Build the sauce base. Pour in chicken broth and Buffalo sauce. Stir, scraping the bottom of the pan. Bring to a gentle simmer.

Cook the pasta. Add dry pasta to the skillet. Stir well so everything is submerged. Cover and simmer 9–12 minutes, stirring every couple of minutes to prevent sticking, until pasta is just al dente. If liquid gets too low before the pasta is tender, add a splash more broth or water.

Make it creamy. Reduce heat to low. Stir in Greek yogurt (or softened light cream cheese) until smooth. If using yogurt, temper it by whisking a few spoonfuls of hot sauce from the pan into the yogurt first, then add back to the skillet to prevent curdling.

Add cheese and balance. Stir in shredded cheese until melted. Taste and adjust salt. Add 1–2 teaspoons honey if the sauce feels too sharp, and a squeeze of lemon for brightness if you like.

Return the chicken. Add the seared chicken and any juices back to the pan. Toss to coat and warm through for 1–2 minutes.

Finish and serve. Remove from heat. Let stand 2–3 minutes to thicken. Top with green onions, parsley, and blue cheese crumbles if you enjoy that classic Buffalo touch.