Start by cubing 1lb of chicken breast into bite-sized pieces for even cooking. Season generously with garlic and herb seasoning and paprika or Cajun seasoning, avoiding extra salt since these blends contain it. In a shallow ovenproof Dutch oven or large skillet, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter over medium to medium-high heat until the butter melts and bubbles.​

Add the seasoned chicken to the hot skillet. Stir occasionally as it cooks to about 70-75% doneness, around 5-7 minutes, until it turns opaque and lightly browned on the edges. This partial cooking prevents overdone chicken later. The flavorful fond from the chicken builds the base for the sauce.​​

Mince 1 shallot and 2 cloves of garlic while the chicken cooks. Lower the heat slightly, add the shallot to the skillet, and saute for 1-2 minutes until softened and fragrant. Stir in the garlic for the last 30 seconds to avoid burning, releasing its aroma without raw bitterness.​​

Pour in 1/3 cup buffalo sauce of choice, like Frank’s RedHot, and cook for 1 minute, coating the chicken and creating a glossy mixture. Taste and adjust seasoning if needed. Remove everything to a bowl and set aside, leaving flavorful bits in the pan for the pasta.​​

Preheat the broiler now for later use. In the same unwashed skillet, pour 3 cups whole milk, 1 cup chicken stock, and 1 cup heavy cream. Add a sprinkle of garlic and herb seasoning for extra flavor. Bring to a gentle boil over medium heat, stirring to scrape up browned bits.

The liquid may seem abundant, but the pasta absorbs it fully. Watch closely to prevent boiling over. This velvety base ensures creamy results without a separate sauce.​​

Drop 12oz cavatappi pasta into the boiling liquid, ensuring all pieces submerge. Cavatappi holds sauce well with its corkscrew shape; alternatives include elbows or shells. Partially cover and simmer 7-8 minutes until al dente, per package instructions adjusted for brand.

Stir midway and taste the broth for seasoning, adding salt sparingly due to stock and seasonings. Remove from heat when pasta is tender but firm, retaining some liquid for cheesiness. The pasta should look saucy, not dry.​​

Stir in half the 2 cups grated sharp cheddar until mostly melted; it need not fully incorporate yet. Spread pasta evenly in a thin layer. Scatter reserved buffalo chicken and sauce over top without fully mixing for distinct flavors.

Sprinkle remaining cheddar all over. Place under the broiler 2-3 minutes until bubbly, golden, and crisp-edged. Watch closely to avoid burning. Garnish with chopped scallions or parsley for freshness.​