Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
In a large skillet over medium heat, combine shredded chicken and buffalo wing sauce. Stir to coat and warm through, about 3-4 minutes. Remove from heat.
Lower heat to medium-low. Add softened cream cheese and milk to the skillet. Stir until cream cheese melts and mixture is smooth and creamy. Add garlic powder, salt, and pepper. Gradually add shredded cheddar and mozzarella cheeses, stirring until melted and combined.
Add cooked macaroni and buffalo chicken mixture back to the skillet with the cheese sauce. Stir gently to combine and coat pasta thoroughly.
Fold in chopped green onions. If desired, sprinkle turkey bacon bits on top for a crunchy garnish.
Serve hot, straight from the skillet. Enjoy with a crisp salad or roasted vegetables for a complete meal.
