Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and set pasta aside.

Prepare a breading station with flour, salt, pepper, and garlic powder in one dish, scrambled eggs in another, and breadcrumbs in a third.

Dredge chicken breasts in flour, then egg, then breadcrumbs. Press to coat evenly.

Heat vegetable oil in a skillet over medium-high. Fry chicken until golden brown and cooked through, about 3–4 minutes per side. Set aside.

In a separate pan, melt butter with olive oil. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook until fragrant.

Pour in buffalo sauce and heavy cream. Stir to combine, then season with salt, pepper, onion powder, garlic powder, and parsley.

Simmer for 2–3 minutes, then stir in cheddar cheese. Lower heat and let the sauce thicken slightly.

Spoon some sauce over the cooked chicken breasts. Top with shredded mozzarella and broil until the cheese is melted and bubbly.

Toss the cooked pasta in the remaining buffalo sauce with a dash of pasta water to loosen if needed.

Serve pasta on plates, top with buffalo chicken, Parmesan, blue cheese crumbles (optional), and fresh basil. Enjoy!