Bring a large pot of salted water to a boil. Add the pasta and cook until al dente or desired doneness. Drain and return to pot.
Heat a large skillet over medium heat.
Add the cubed cream cheese, chicken stock, and buffalo sauce. Whisk until the cream cheese melts and the sauce reaches a creamy consistency.
Add the seasonings: garlic powder, salt, and smoked paprika. Stir to throughly combine.
Pour in the half and half, add the shredded cheddar cheese, and stir to throughly combine.
Once the cheese has melted, add the ranch dressing and stir to combine. Add the cooked, shredded chicken breast.
Fold to incorporate and simmer on low for 5-6 minutes to allow the flavors to cook into the chicken and the sauce to thicken slightly.
While you're waiting, prepare the garnishment, if using. Place a medium pan over medium heat. Add the unsalted butter to melt.
Once melted and bubbling, add the panko breadcrumbs and stir to coat. Cook 1-2 minutes, or until the panko has browned slightly and is crispy. Toss with lightly dried parsley.
Add the buffalo chicken cheese sauce to the large pot of pasta, toss to combine.
Serve garnished with panko breadcrumb mixture, chopped chives, and a drizzle of extra ranch and buffalo sauce.