Place chicken breasts and chicken broth in a large pot. Simmer over medium heat for 15-20 minutes until the internal temperature reaches 165°F (74°C).

Remove the hot chicken and transfer to a stand mixer. Shred using the paddle attachment until finely pulled.

In a separate saucepan, melt the butter. Whisk in the hot sauce, garlic powder, and onion powder until you have a glossy orange emulsion.

Pour the warm buffalo sauce over the shredded chicken and toss aggressively until heavily coated.

Preheat oven to 375°F (190°C). Spread the saucy chicken evenly into a 9x13 inch white ceramic rectangular casserole dish. Top evenly with the freshly grated mozzarella and cheddar cheeses.

Bake for 15-18 minutes until bubbling. Switch the oven to the High Broil setting for 2-3 minutes to blister the cheese and create golden brown toasted spots.

Let the bake rest for 5 minutes. Pipe the ranch dressing in a white zigzag pattern over the melted cheese. Garnish with freshly chopped green onions and cracked black pepper.