Place a large, deep skillet over medium-high heat and add the olive oil. Season the chicken with salt, black pepper, and smoked paprika, then add it to the hot pan. Let it cook until golden and slightly crisp around the edges. Remove it from the skillet and set aside.

In the same skillet, add the sausage slices. Cook until browned and caramelized on both sides. Transfer them to the plate with the chicken.

Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, stir in the diced onion and cook until soft and lightly golden. Add the garlic and stir just until fragrant.

Sprinkle the flour over the onion mixture and stir continuously for about a minute so it forms a smooth base without any raw flour taste.

Slowly pour in the chicken broth while stirring, then add the heavy cream. Let the mixture simmer gently until it starts to thicken.

Stir in the buffalo sauce and mix until the color turns creamy orange and everything looks well blended.

If using, add the Velveeta and cream cheese, stirring until completely melted and smooth. Then mix in the mozzarella, cheddar, and Parmesan until the sauce becomes thick, glossy, and very cheesy.

Stir the uncooked bowtie pasta straight into the skillet, pressing it down so most of it sits under the sauce.

Return the chicken and sausage to the pan. Cover and let it simmer gently, stirring occasionally, until the pasta is tender and the sauce has thickened around it.

Finish by stirring in the remaining butter for extra richness. Sprinkle with parsley or green onions and crushed red pepper flakes if using. Serve hot right from the skillet.