Step 1: Cook Pasta and Prep Chicken
Preheat oven to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish. Cook pasta in salted boiling water for 2-3 minutes LESS than package directions for al dente. Drain. Toss shredded chicken with olive oil, garlic powder, and celery salt. Set aside.

Step 2: Sauté the “Loaded” Vegetables
In a large skillet, melt 2 tablespoons butter over medium heat. Add diced celery, carrots, and red onion. Sauté for 8-10 minutes until vegetables are softened but still have a slight crunch. This step is crucial—it develops their flavor and ensures they won’t be raw in the final bake. Remove from skillet and set aside.

Step 3: Craft the Iconic Buffalo Cream Sauce
In the same skillet, melt ½ cup (1 stick) of butter over medium heat. Once melted, whisk in the Buffalo hot sauce (start with ¾ cup for medium heat, use the full cup for high heat). Let it simmer together for 2 minutes. Reduce heat to low. Whisk in the cubed cream cheese until completely smooth. Gradually whisk in the ranch dressing, sour cream, chicken broth, Worcestershire sauce, minced garlic, smoked paprika, and onion powder. Continue to whisk until the sauce is uniform, creamy, and warm. Do not boil. Season with black pepper. Remove from heat.

Step 4: Combine the Filling with Cheese
In a very large bowl or the empty pasta pot, combine the al dente pasta, seasoned chicken, sautéed vegetables, and the entire batch of Buffalo cream sauce. Gently fold everything together until evenly coated. Fold in 2 cups of the shredded cheddar cheese and ½ cup of the crumbled blue cheese until distributed.

Step 5: Assemble the Bake
Pour the saucy mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the remaining ½ cup of blue cheese.

Step 6: Create the Garlic-Panko Crust
In a small bowl, combine Panko breadcrumbs, melted butter, grated Parmesan, dried parsley, and ½ teaspoon garlic powder. Mix until crumbs are evenly moistened. Sprinkle this mixture evenly over the cheese layer, covering it completely.

Step 7: Bake to Bubbling, Golden Perfection
Place the dish on a rimmed baking sheet. Bake for 25-30 minutes, or until the topping is golden brown, the cheese is bubbling around the edges, and the center is hot. If the top browns too quickly, tent loosely with foil.

Step 8: Garnish and Serve with Classic Accompaniments
Remove from oven and let rest for 10 minutes—this allows the saucy filling to set slightly. Garnish generously with sliced green onions and celery leaves or parsley. Serve immediately, offering extra ranch dressing, Buffalo sauce for drizzling, and fresh carrot and celery sticks on the side for the full, authentic Buffalo experience