Begin by bringing a pot of salted water to a boil. Add the chicken breasts and reduce the heat to a simmer, cooking for 12–15 minutes until the chicken reaches an internal temperature of 165°F. Once cooked, remove the chicken from the pot, let it cool slightly, and then shred or chop it into bite-sized pieces. Set aside while you prepare the dip base.

Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with cooking spray or butter.

In a medium pot over medium heat, combine the softened cream cheese, ranch dressing, and hot sauce, stirring continuously for 3–5 minutes until the mixture is smooth and creamy. Add the black pepper, garlic powder, and onion powder, mixing thoroughly.

Once your dip base is ready, add in the shredded chicken, 1 cup of mozzarella, 1 cup of cheddar, and most of the sliced green onions, saving a little for garnish. Stir everything together.

Spread the combined mixture evenly into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella and cheddar cheeses on top. Bake in the preheated oven for 20–30 minutes, or until the dip is hot and bubbling around the edges.

Switch your oven to broil and place the dip on the top rack for an additional 2–3 minutes, keeping a close eye on it.

Remove the dip from the oven and let it cool for a few minutes. Garnish with the reserved green onions and serve warm.