Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving a splash of the pasta water for later.

In a large skillet, heat over medium heat and add the cream cheese, buffalo sauce, and chicken broth. Stir continuously with a wooden spoon for about 3-5 minutes until the cream cheese has melted and the mixture is smooth and creamy.

Whisk in garlic powder and a pinch of salt. Continue cooking for another 1-2 minutes, allowing the flavors to meld beautifully.

Add the cooked, shredded chicken into the skillet, stirring gently until the chicken is completely coated with the sauce. Let it warm through for about 2-3 minutes.

Carefully fold in the cooked pasta along with the shredded cheese, mixing thoroughly so everything is well combined. Cook for an additional 2-3 minutes over low heat until the cheese melts into a creamy sauce.

Once your Buffalo Chicken Pasta reaches the perfect creamy texture, remove the skillet from heat. Serve immediately, drizzled with ranch or blue cheese dressing if desired.