Cook the penne

• Bring a large pot of salted water to a boil.
• Cook the penne until al dente, then drain, keeping a little pasta water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Add the chicken pieces, season with salt and pepper and cook until golden and cooked through.

Make the buffalo cream sauce

• Lower the heat, add the butter and garlic and cook until fragrant.
• Pour in the buffalo sauce and the heavy cream and stir to combine.
• Stir in the parmesan and mozzarella until melted and smooth.

Combine and serve

• Add the drained penne to the pan and toss until well coated, loosening with pasta water if needed.
• Serve hot, topped with extra parmesan.