Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a colander. Reserve pot; no need to wipe clean.

While pasta cooks, trim and thinly slice green onions.

Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

In a mixing bowl, combine chicken, flour, 1/4 tsp. salt, and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add chicken to hot pan. Stir often until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Remove from burner. Stir in 2/3 the Buffalo sauce (to taste; reserve remaining for garnish) and butter until melted and combined.

While chicken cooks, continue recipe.

Return pot used to cook pasta to medium heat. Add cream base and 1/4 cup pasta cooking water to hot pot. Bring to a simmer.

Once simmering, stir in cheese, 1/4 tsp. salt, and a pinch of pepper until melted and combined.

Stir pasta into hot pot with sauce until coated. If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Combine panko and 1 tsp. olive oil on a microwave-safe plate. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping mac and cheese with chicken. Garnish with green onions, remaining Buffalo sauce (to taste), and toasted panko. Bon appétit!