Cook the penne pasta according to package instructions in salted boiling water. Drain and set aside, reserving a splash of pasta water to loosen the sauce if needed.

In a large skillet over medium heat, add a small amount of oil if your skillet is dry and cook the chicken until no pink remains. Remove and chop the cooked chicken into bite-sized pieces.

In the same skillet, add the chopped onion and cook until softened, about 4 to 5 minutes. Scrape up any browned bits from the chicken for extra flavor.

Return the chopped chicken to the skillet and stir in the Alfredo sauce and your chosen amount of buffalo sauce. Heat gently until the sauce is warm but not boiling.

Mix in the cooked penne until every piece is coated in the sauce. If the sauce feels too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Stir in the shredded mozzarella and grated Parmesan until they melt and the sauce becomes smooth and creamy.

Serve the pasta hot and enjoy. Garnish with extra Parmesan or a sprinkle of the dry ranch seasoning if desired.