Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a bowl, toss the shredded chicken with Buffalo wing sauce.
In another bowl, mix ricotta cheese and ranch dressing until well blended. Season with salt and pepper.
Layer a few noodles in the bottom of the prepared dish. Spread some ranch-ricotta, then Buffalo chicken, then mozzarella, then blue cheese (if using).
Repeat layers until all ingredients are used, finishing with noodles, mozzarella, and any extra cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes more, until cheese is golden and bubbling.
Let rest 10 minutes before cutting. Garnish with parsley if desired. Serve hot.
