• Place a large pot of water over high heat. Add a generous amount of salt and bring it to a boil. Cook the pasta according to the package directions. Remove 1/2 cup of pasta water and set it aside for later.  Drain the pasta and set it aside. If you want to prevent the pasta from sticking, you can toss it with a bit of butter or oil. 
• Heat the olive oil over medium high heat in a large pot. Add the onion and cook for 3 to 5 minutes or until soft. Add the garlic and cook for 30 seconds. 
• Add the butter and stir until melted. Whisk in the flour and cook, stirring for a minute. It will look like a thick paste. 
• Slowly pour in the milk, about 1/2 cup at a time, stirring constantly. 
• Turn the heat down to low. Add the cream cheese and stir until completely melted.
• Add the grated cheese a handful at a time, stirring in between each addition. Let the cheese melt before adding the next handful. 
• Stir in the Buffalo Sauce and blue cheese or Ranch dressing. 
• Fold in the chicken and pasta. If the sauce seems a bit thick, stir in some of the extra pasta water to thin the sauce out and make it silky smooth. 

To Make a Buffalo Pasta Bake

• Transfer the pasta to a 13 x 9-inch baking dish. and preheat the oven to 350°F.
• Combine the Panko and Parmesan cheese in a small bowl. Stir in the olive oil until the bread crumbs are lightly coated. Sprinkle the mixture over the top of the pasta.
• Bake for 25 to 30 minutes until golden brown on top.
• Serve with additional Buffalo sauce and Blue cheese dressing.