Follow package directions for preparing the pasta. Drain, but don't rinse.
In a skillet, heat olive oil over medium heat
Season the chicken with salt, pepper and ranch seasoning.
Once the oil is hot, add the chicken and cook chicken for about 6-8 minutes or internal temperature reaches 165 degrees F.
Remove the chicken from the skillet and transfer to a clean plate as you prepare the cream sauce.
Pour the chicken broth in the skillet and bring it to a light simmer, then mix in the sour cream and cream cheese until the cream cheese melts.
Add the buffalo sauce and milk and mix until it is smooth, evenly mixed, and thoroughly consistent.
Add the chicken and pasta to the skillet and stir to coat fully in the sauce.
Add half the blue cheese and cheddar cheese and stir to incorporate.
Sprinkle the remaining cheeses and scallions over the top and allow to melt before removing the dish from the heat.
Notes
Different Pasta: This recipe is great to experiment with different types of pastas. You can use whichever pasta you prefer such as rigatoni or shells.
Celery: For some added crunch, you can add in some chopped celery to your buffalo pasta. Chopped celery will also help balance out that spiciness from the hot sauce.
Spice Level: You can easily make this pasta more or less spicy by the amount of hot sauce you put in. For an extra layer of spicy, you can add a few dashes of red pepper flakes.