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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
In a saucepan over medium heat, combine buffalo sauce, ranch dressing, and cream cheese. Stir until smooth. Add garlic powder, onion powder, salt, and pepper.
In a large bowl, mix the cooked pasta, shredded chicken, and half of the cheddar and mozzarella cheese. Pour the buffalo ranch sauce over the mixture and stir to combine.
Transfer to the prepared baking dish and spread evenly. Top with the remaining cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly. For extra crispiness, broil for 2-3 minutes.
Let the dish rest for 5 minutes before serving. Garnish with parsley or green onions.
Serve warm and enjoy!