Cut chicken breasts into 1-inch cubes. In a medium bowl, toss the chicken with olive oil, 1 tsp garlic powder, 1 tsp onion powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Preheat your air fryer to 375°F (190°C). Place the seasoned chicken in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding). Air fry for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden.

While the chicken cooks, in a separate bowl, whisk together 1/2 cup buffalo sauce and melted butter. Once the chicken is cooked, add it to this bowl and toss to coat thoroughly.

Bring a large pot of heavily salted water (with 1 tbsp salt) to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.

Drain the pasta and set aside.

In a large skillet or Dutch oven, melt 3 tbsp unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.

Gradually whisk in the milk until the mixture is smooth and lump-free. Bring to a gentle simmer, then reduce the heat to low.

Add the softened cream cheese cubes and whisk until fully melted and smooth. Stir in the shredded cheddar cheese and 1/2 cup buffalo sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Continue stirring until all cheeses are melted and the sauce is creamy and smooth.

Add the cooked and drained penne pasta to the skillet with the creamy buffalo sauce. Add the buffalo-coated chicken and half of the crumbled blue cheese. Toss everything together until well combined. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Stir in the sliced celery and shredded carrots. Serve immediately, garnished with the remaining crumbled blue cheese and chopped green onions.