Cook the pasta by bringing a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain pasta but do not rinse.

Prepare the chicken by heating oil in a medium skillet. Add diced chicken and sauté for 5-7 minutes until golden brown.

Create the cheese sauce by melting butter in a saucepan, whisking in flour, then adding milk gradually before mixing in the cheeses and buffalo sauce.

Combine everything by pouring the cooked pasta and sautéed chicken into the cheese sauce and mixing well.

Add toppings by transferring the mixture into a greased baking dish, sprinkling panko breadcrumbs on top.

Bake the dish in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown and bubbly.