Boil the pasta in lightly salted water until al dente according to package directions. Drain and rinse the pasta several minutes with cool water.
While the pasta is cooking, chop the chicken into bite-sized pieces and place in a large mixing bowl. Pour a little buffalo sauce over the chicken and stir to coat.
Next, add mayonnaise, sour cream, onion powder, and garlic powder to the mixing bowl. Then, add the wing sauce to the bowl and mix together. If you like a more mild buffalo taste, use ¼ of a cup of sauce. For a spicer flavor, add up to ½ cup of buffalo sauce.
Add the pasta to the bowl and stir to coat thoroughly.
Fold in the blue cheese, green onions, and celery until well incorporated. Keep covered and refrigerated.
Shredded Chicken: If you do not want to have chopped chicken you can shred it. Just add a tablespoon or two of chicken broth to the shredded chicken so that you can keep it moist.Blue Cheese Dressing: If you would like to make this a bit creamier then you can top each serving with blue cheese dressing.Ranch Dressing: If topping with blue cheese dressing is too much of a tang, you can use ranch dressing as an alternative. Mozzarella Cheese: Is a great alternative to the crumbles blue cheese if you are not a fan. Use equal months when replacing. If you are keeping the blue cheese and want to add a little extra flavor you can sprinkle a 1/4 cup of mozzarella on top and serve.Penne Pasta: Can be used in place of the rotini in this pasta dish. But you could also use bow tie pasta as well.Diced Tomatoes: If you would like to add some freshness you can add in some diced tomatoes. For this recipe, I recommend not to add more than 1/2 cup.To Make-Ahead: Cook your noodles and chop all the ingredients. Place and fridge so that you can assemble the next day/