In a large skillet, heat a drizzle of olive oil over medium heat. Add the frozen meatballs in a single layer and cook for about 5-7 minutes, turning occasionally until browned on all sides.

Once the meatballs are browned, pour in the cooked pasta and chicken broth. Stir to combine and allow to simmer for another 3-5 minutes.

In a separate bowl, mix BBQ sauce and ranch dressing. Pour this mixture into the skillet and stir until everything is evenly coated.

Sprinkle shredded cheddar cheese over the mixture, cover the skillet, and cook on low for about 5-7 minutes until the cheese melts.

Remove from heat, stir gently to combine, and garnish with chopped green onions and extra BBQ sauce if desired.