Boil a large pot of salted water over high heat. Add penne (or rotini) and cook according to package directions (8-10 minutes) until al dente. Reserve a cup of pasta water, drain and set aside.

In a large skillet over medium heat, combine cream cheese, buffalo sauce, and chicken broth. Stir continuously for 5-7 minutes until smooth.

Once the sauce is smooth, add garlic powder and salt to taste. Whisk together for another minute.

Stir in cooked chicken, ensuring it’s well coated. Cook for 3-4 minutes to heat through.

Carefully fold the drained pasta into the skillet, mixing thoroughly. Add reserved pasta water if the sauce is too thick.

Serve in bowls, drizzling with ranch or blue cheese dressing if desired. Serve warm.