1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente—usually about 9-11 minutes. Drain and set aside.
3. While the pasta cooks, heat a tablespoon of olive oil and the butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the cooked chicken pieces to the skillet, tossing them with the garlic and butter. Pour in the buffalo wing sauce and stir to coat the chicken evenly. Cook for 3-4 minutes until heated through and aromatic.
5. In a large mixing bowl, combine the cooked pasta, buffalo chicken mixture, ranch dressing, sour cream, smoked paprika, and half of the cheddar and mozzarella cheeses. Stir until everything is well mixed.
6. Season with salt and freshly ground black pepper to taste. If you’re adding celery and green onions, fold them in now for that extra crunch and freshness.
7. Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar and mozzarella cheese on top.
8. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
9. Remove from the oven and let it rest for 5 minutes before serving. This helps the flavors settle and makes it easier to scoop onto plates.

One trick I’ve learned from my grandmother’s kitchen is to resist the urge to dig in immediately. That little rest time lets the bake firm up just enough while keeping that gooey cheese pull intact—a small moment of patience that pays off big at the dinner table.