Begin by bringing a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
In a large skillet, melt the butter over medium heat. Once melted, add the cooked chicken and let it warm through.
Stir in the softened cream cheese, allowing it to melt and combine with the chicken. This will create a creamy base for your sauce.
Pour in the Frank's Red Hot Original Sauce and chicken broth. Stir well to combine.
Add the ranch seasoning, salt, and pepper to taste. Stir until everything is well integrated and heated through.
Add the cooked pasta to the skillet, tossing to coat it evenly with the buffalo sauce.
Sprinkle the shredded cheddar cheese over the pasta and stir until melted and incorporated.
Remove from heat and serve immediately. If desired, garnish with chopped scallions for an added crunch and freshness.
