Cook pasta according to package directions until al dente. Then drain and set aside.

In a large bowl, combine chicken, garlic powder, paprika, salt, black pepper, 1.5 tbsp Buffalo sauce, and 2 tsp olive oil. Mix until evenly coated.

Heat 1 tbsp olive oil in a large nonstick pan over medium heat. Once hot, add the chicken in a single layer and cook 5-6 minutes per side without moving, until lightly charred and fully cooked through. Transfer to a cutting board and slice into strips. Set aside.

In a separate large pan or Dutch oven, heat the remaining olive oil and butter over medium heat. Add the sliced onions and sauté for 4-5 minutes. Add a splash of water, cover, and let it cook for another 10 minutes, stirring every 2-3 minutes. Add more water as needed until the onions are soft and lightly caramelized.

Add the garlic and jalapeño, and sauté for 1 minute until fragrant.

Stir in the chicken bouillon, honey, remaining Buffalo sauce, heavy cream, cheddar cheese, Parmesan, and reserved pasta water. Mix well and let simmer for 1–2 minutes, until slightly thickened.

Add the cooked pasta and toss until evenly coated in the sauce.

Plate the pasta and top with the sliced chicken. Garnish with chopped parsley and enjoy!