Bring a large pot of water to a boil and salt. Cook the noodles according to the packaging.

Drain the water and reserve about ½ cup of the pasta water.

Cut and/or pound the chicken breast until they are all of even thickness, ideally around ½-1 inch in thickness.

Season the chicken with garlic powder, onion powder, and lightly with salt and pepper.

Cook the chicken in your air fryer at 400°F for 7-10 minutes, flipping half way through. The chicken is done when it has reached 165°F internally. You do not want to overcook it.

If you do not have an air fryer you can pan fry, grill, or bake the chicken.

Cut the chicken into 1" pieces and set aside.

If you are using frozen riced cauliflower, thaw it out in the microwave and drain the water out of the bag.

Cut the onion and matchstick carrots into a small dice and roughly chop the spinach.

Heat a large skillet over medium high heat and add some oil. Add in the onions and carrots and cook for 3-5 minutes or until they have begun to brown and soften. Salt lightly.

Add in the riced cauliflower and spinach, salt lightly, and cook until the spinach has wilted.

In the large pot with the drained noodles, add in the cream cheese, vegetables, buffalo sauce, and chopped chicken. Lightly stir everything together to incorporate and melt the cream cheese. Taste test and season with salt and pepper as needed.

This recipe makes 5 servings. Divide the pasta evenly between your 5 containers.