Cook the pasta according to package directions until al dente, drain and set aside.
Add the butter to a large pot on the stove over medium heat.
Once melted, add the garlic and saute for 30-60 seconds.
Add the heavy cream, parmesan cheese and ricotta cheese.
Whisk until the cheeses have melted together, 2-3 minutes.
Add the buffalo sauce and blue cheese dressing.
Stir to combine everything, then add in the shredded chicken and cooked pasta.
Transfer the pasta to an oven-safe baking dish.
Top with the mozzarella cheese, then place in the oven and bake for 15-20 minutes.
Remove and serve immediately.
Dressing Substitution: If you're not a fan of blue cheese dressing, ranch dressing can be used in its place.
Chicken: This easy Instant Pot Buffalo Chicken recipe can be used to make cooked, shredded chicken to use in this recipe. You can also purchase a rotisserie chicken from the store and shred the meat off the bone for use in this recipe.
Vegetarian: To make this recipe vegetarian, omit the chicken and use a vegetarian parmesan style cheese. Veggies, such as diced zucchini, cauliflower or broccoli florets, can be added in place of the chicken, if desired.