Cook the whole-grain elbow macaroni according to package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, whisk together the chicken broth, almond milk, and whole-wheat flour over medium heat. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.

Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.

Add the Greek yogurt and buffalo sauce to the cheese mixture, stirring until fully combined.

Return the cooked chicken to the skillet, then add the drained macaroni. Stir everything together until the pasta is evenly coated in the buffalo cheese sauce.

Serve immediately, garnished with sliced green onions if desired.