Boil pasta per package directions. Drain and rinse, then set aside.

In a large skillet, heat olive oil over medium heat. Add chicken breasts, and season with salt and pepper. Flip, and cook until both sides are browned and the chicken is cooked through.

Remove chicken from pan, and chop into bite sized pieces.

In the skillet, add butter and hot sauce, and then add the chopped chicken. Stir to coat chicken, and then scoop chicken out into a bowl. Do not rinse pan. Leave the hot sauce in the pan to help flavor the cheese sauce.

In a bowl, whisk milk with arrowroot, sea salt and mustard powder.

Pour milk mixture into the pan, and continue to whisk as the milk warms and begins to bubble, until the mixture has thickened.

Add both cheeses, and stir until the cheese has melted into a creamy sauce.

Add in the cooked pasta, and remove from heat. Stir to evenly coat pasta.

Serve pasta topped with buffalo chicken and carrots and celery sticks.