Buffalo Chicken Pasta

If there is a recipe in my collection that I have been making for years, this has got to be this. I've been making this pasta for so long, I cannot remember where I got the recipe from. I love everything about it - the zestiness, the creaminess, and well the flavors bond. Although it is on a heavier side with 1C of mayo, I usually reduce it to 1/2 and some milk till it has consistency of yogurt.

• 1 lb medium shaped uncooked pasta
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 2 garlic cloves, crushed 
• 1/2 teaspoon black pepper
• 1 lb chicken breast
• 2 teaspoons vegetable oil
• 2 teaspoons hot sauce (sriracha, Frank's, etc)
• 1 cup celery, diced
• 1/2 cup(s) chopped red onion
• 1 cup low-fat mayonnaise
• 3/4 cup cup milk

1. Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. 
2. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and saute 2 minutes.
3. Combine mayonnaise and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. 
4. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately.