In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 30-60 seconds or until fragrant. Stir in tomatoes, wing sauce, water, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
Meanwhile, cook noodles according to package directions; drain and keep hot.
In a small bowl, mix the ricotta cheese, blue cheese, parsley, and egg.
Preheat oven to 350 degrees F.
Spread 1 cup sauce into a greased 13x9-inch baking dish. Layer with three noodles, 1 cup sauce, ⅓ ricotta mixture, ⅓ of the mozzarella and ⅓ of the cheddar cheese. Repeat layers twice: noodles, sauce, ricotta, and shredded cheeses.
Cover with foil and bake 20 minutes. Remove foil and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.