Place boneless, skinless chicken breast in a pot of water and boil for 15-20 minutes until fully cooked. While chicken cooks, gather and measure all remaining ingredients.

Bring a large pot of salted water to rolling boil and cook cavatappi pasta according to package directions until al dente, removing about 2 minutes early.

Remove cooked chicken from water, let cool slightly, then shred it. Combine shredded chicken with blue cheese dressing and set aside.

In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.

Stir in tomato paste and cook for another minute. Gradually add heavy cream and milk in splashes, whisking constantly to prevent lumps.

Bring sauce to gentle boil, then reduce heat to low. Stir in buffalo sauce, hot sauce, mustard powder, onion powder, salt, and black pepper.

Remove from heat and let cool for one minute. Add finely shredded sharp cheddar cheese and softened cream cheese, stirring continuously until both cheeses are completely melted and sauce is smooth and creamy.

Add shredded chicken mixed with blue cheese dressing and cooked cavatappi pasta to finished cheese sauce. Stir gently to combine, ensuring pasta and chicken are evenly coated.

Serve immediately while hot and bubbly.