Slow Cook the Chicken: In a slow cooker, add the chicken breast, chopped onion, dry ranch seasoning, salt, black pepper, paprika, garlic powder, Italian seasoning, and half of the buffalo wing sauce. Cover and cook on high for 3 to 4 hours, until the chicken is tender and shreds easily.

Cook the Penne: While the chicken cooks, boil the penne pasta according to package directions until al dente. Drain and set aside.

Shred and Mix: Shred the cooked chicken directly in the slow cooker using two forks. Add the Alfredo sauce, the remaining buffalo wing sauce, the ranch dressing (if using), the Parmesan cheese, and half of the mozzarella cheese. Stir until everything is smooth and creamy.

Combine Everything: Add the cooked and drained penne pasta to the slow cooker. Gently toss until every piece of pasta is coated in the creamy sauce.

Finish and Serve: Sprinkle the remaining mozzarella cheese over the top. Cover the slow cooker for a few minutes to allow the cheese to melt. Serve hot. You may garnish with extra Parmesan, a drizzle of buffalo sauce, or a bit of ranch dressing if desired.