Bring a large pot of water to boil. Add salt and penne pasta. Cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water before draining.

While pasta cooks, season chicken pieces with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.

Add seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature 165°F).

Remove chicken from heat and toss with 1/2 cup buffalo sauce. Set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps.

Add softened cream cheese and whisk until smooth. Bring to a gentle simmer and cook for 2-3 minutes until sauce thickens.

Remove from heat and stir in shredded cheddar cheese until melted. Add 3 tablespoons buffalo sauce and mix well.

Add the drained pasta and buffalo chicken to the cream sauce. Toss everything together, adding reserved pasta water if needed to achieve desired consistency.

Serve immediately topped with chopped green onions and crumbled blue cheese if desired.