Bring water to a boil for the pasta and cook according to the directions. While it’s cooking, prepare the sauce and chicken below, but when pasta is finished, make sure to drain it and set aside.

Heat a large stock pot over medium heat. Add in the olive oil and 2 tablespoons of the butter. Season the chicken with the salt, pepper, onion powder and smoked paprika. Add to the pot, stir and cover. Cook until the chicken is browned, about 10 minutes, stirring occasionally. Toss with 1/2 cup buffalo wing sauce and cook for another minute. Pour the chicken mixture into a bowl and set aside.

Keep the same pot over medium heat and add the remaining butter. Once melted, whisk in the flour to create a roux. It will be an orangey color after picking up the chicken/buffalo wing bits. Cook for 2-3 minutes, until it’s thickened and fragrant. Pour in the milk and whisk constantly until the mixture thickens, about 5 minutes. Reduce the heat to low and stir in the mustard, fontina, cheddar, 2 ounces of the gorgonzola and the parmesan. Stir until the cheese melts completely.

Add in the cooked shells and the chicken mixture and toss to coat. Drizzle in remaining buffalo wing sauce. Serve immediately with green onions, gorgonzola and cilantro on top!