Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.

Season and cook chicken: Season chicken pieces with salt, pepper, and paprika. Heat butter in large skillet over medium-high heat. Add chicken and cook 5-7 minutes until golden and cooked through. Remove and set aside.

Make the sauce: In same skillet, sauté minced garlic for 30 seconds until fragrant. Reduce heat to medium-low. Add cream cheese, buffalo sauce, and chicken broth. Stir continuously until cream cheese melts and sauce is smooth.

Add cheese: Stir in shredded cheddar and mozzarella cheeses until completely melted and incorporated into the sauce.

Combine everything: Return cooked chicken to skillet. Add drained pasta and drizzle with ranch dressing. Toss everything together until well coated. Add pasta water if sauce is too thick.

Season and serve: Taste and adjust seasoning with more buffalo sauce, salt, or pepper as needed. Garnish with fresh parsley and green onions. Serve immediately.