Rinse chicken breasts and pat dry.
Dice into cubes and place in a freezer bag with the buffalo sauce.
Allow to sit on counter for about 20 minutes to an hour.
Drain all of the sauce out of the chicken bag.
In a large pan drizzled with a bit of olive oil, set on medium heat and allow to heat up.
Remove the chicken from the bag and sprinkle with salt and garlic powder.
Stir till combined and cook until done. Set aside til needed.
In another large pan, sauté the onion in the butter until tender.
Once clear and tender, reduce heat to low/medium.
Quickly mix in the cornstarch and stir, adding in the heavy cream and yogurt.
Continue stirring and add spices (salt, pepper, basil) to your liking.
Simmer sauce until thickened and bubbly.
Add the chicken and stir. Now add the cooked pasta and combine until well mixed.
Gently mix in the mozzarella and stir until well combined and melted.
Serve in a large bowl sprinkled with parmesan and a sprinkle of parsley.