Preheat oven to 375 degrees F and grease a 9x13 pan, set aside. 

In a large pot, bring water to a boil. Make sure to add salt. Once boiling, cook pasta until Al Dente. 

While pasta is boiling, in a medium sauce pan, melt 3 tablespoons of butter over medium heat. Once butter is melted, whisk in the flour. Whisk the flour and butter mixture until fully combined. Allow the mixture to lightly bubble for 30 seconds once combined.

Slowly pour the milk into the butter and flour mixture while constantly whisking. Whisk until the mixture has turned light yellow and has slightly thickened into a roux, about 5 minutes.

Stir in cheeses until combined. Add spices, buffalo sauce, and ranch to the cheese mixture. Mix until combined.

Drain pasta and place back in the large pot. Add the cheese mixture and shredded chicken to the pasta, and mix well.

Pour the pasta into the prepared baking sheet and spread evenly. 

In a separate small bowl, melt the remaining 2 tablespoons of butter. Use a fork and mix together the melted butter and panko breadcrumbs. Sprinkle panko over top of the pasta. 

Bake for 25-30 minutes, or until top is golden brown.