Start by bringing a large pot of salted water to a boil. Cook your pasta until it’s just shy of al dente (about 1 minute less than package instructions). Don’t forget to reserve a cup of pasta water before draining.

Heat olive oil and butter in a large pan or Dutch oven over medium heat. Add the chicken and cook for 6–7 minutes, until thoroughly browned and cooked through. Remove from the pan and set aside.

Add the chopped shallot and minced garlic to the same pan. Cook them for 1–2 minutes, stirring frequently, until they release their fragrant aroma.

Stir in the tomato paste and chicken stock, making sure they’re fully combined. Lower the heat and add the softened cream cheese, whisking until you have a smooth, creamy base.

Pour in the buffalo sauce and ranch dressing, stirring well until everything is blended. Allow the sauce to lightly bubble, letting the flavors meld together.

Return the cooked pasta to the pan, tossing it gently to coat every piece in the sauce. Add a bit of reserved pasta water for a smoother consistency if needed.

Mix in the grated cheddar and Monterey Jack cheeses. Stir until the cheese is fully melted and the pasta is coated in a creamy, cheesy buffalo sauce. Serve immediately.