Start by boiling your pasta in a large pot of salted water. Cook it until it’s just al dente (you don’t want it too soft since it’ll cook a bit more in the sauce). Drain and set aside.

In the same pot (fewer dishes, remember?), melt the butter over medium heat. Stir in the buffalo sauce, cream cheese, and ranch dressing. Keep stirring until the cream cheese melts completely and you’ve got a smooth, luscious sauce. Don’t worry if it looks a little curdled at first; it’ll come together as it warms up.

Toss in your cooked chicken along with the garlic powder, onion powder, salt, and pepper. Let it simmer for a few minutes to soak up all those amazing flavors.

Now for the fun part: stir your cooked pasta into the sauce. Make sure every piece is coated in that creamy, spicy goodness. If it looks a little too thick, you can add a splash of pasta water to loosen it up.

Sprinkle the shredded cheddar cheese on top and give it a quick stir. You can even pop the pot under the broiler for a few minutes if you want the cheese to get all bubbly and golden.

Finish with a sprinkle of green onions or parsley for a pop of color. Serve it up hot, and watch it disappear before your eyes.