In a large skillet, large pot, or Dutch Oven, heat one teaspoon of olive oil over Medium Heat, and then add the diced carrots and celery. Sprinkle with a pinch of Kosher Salt and Pepper. Cook for a few minutes until it's all a little softened. Add the diced green onion whites, and continue to cook for a couple more minutes.

Add uncooked penne, cooked chicken, ranch seasoning packet, and chicken broth. Stir it all together well. Bring to a gentle boil, then reduce heat to low and let it simmer. Cover with a tightly fitted lid. Cook for 10-12 minutes, until pasta is al dente (firm, with a slight chew).

While the pasta is cooking, Blend together the Buffalo Sauce, Cottage Cheese, garlic powder, cream cheese, and milk until it's super smooth.

*You can blend it up with any regular blender or immersion blender.

When the noodles have finished cooking, uncover the pot and stir in the blended cheese sauce. There will more than likely be some extra liquid. A little is okay, it combines with the sauce and is all good, but if there's more than a little, we will go ahead and reduce it a bit. Do this by turning the heat up to medium-high and stirring frequently. Add in the Mozzarella cheese to let it melt at the same time.

Add the diced dark green green onion parts if you want, and serve it up hot!

Storage: Store leftovers in an airtight container in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes, stirring halfway through.