In a large pot, bring salted water to a rolling boil. Add your choice of pasta, such as penne or rotini, and cook according to package instructions until al dente, typically 8-10 minutes. Once cooked, drain the pasta but reserve a cup of pasta water and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced chicken breast and season lightly with salt and pepper. Sear the chicken for about 6-8 minutes, until golden brown and cooked through.

In the same skillet, add more butter if needed, and toss in chopped onion and minced garlic. Sauté for about 2-3 minutes until softened and fragrant.

Once the onions are soft, pour in the buffalo sauce and heavy cream while stirring continuously until well combined. Allow to simmer for 2-3 minutes until slightly thickened.

Return the cooked chicken to the skillet, mixing thoroughly with the sauce. Add in the drained pasta, tossing gently to coat the noodles with the buffalo sauce.

Sprinkle shredded cheese over the pasta. Stir gently and allow the cheese to melt for about 2-3 minutes.

Remove from heat and garnish with freshly chopped parsley or chives. Serve immediately while hot.