Buffalo Chicken Mac & Cheese

1. Cook pasta in well-salted water until just al dente. Reserve ½ cup pasta water, drain, and set aside.
2. Heat a large pot or deep skillet over medium-high heat and spray with oil. Add chicken and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until golden and fully cooked through. Remove and set aside.
3. Lower heat to medium. Add milk and cream cheese to the same pot. Stir until smooth and gently bubbling.
4. Stir in 1½ cups shredded cheese until fully melted and thick.
5. Add cooked pasta and chicken back to the pot.

Stir to coat evenly. Add 2–4 tbsp reserved pasta water if needed to loosen slightly.

6. Remove from heat and stir in Greek yogurt until fully incorporated.
7. Fold in remaining ½ cup shredded cheese, then drizzle buffalo sauce over the top and gently fold through.

Do not overmix - keep it thick with visible streaks.