Marinate the Chicken: In a bowl, mix chicken with olive oil, garlic powder, and half the Buffalo sauce. Let it marinate for at least 30 minutes to absorb the flavors., Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and fully cooked. Use an instant-read thermometer to ensure it has reached 165°F., Shred the Chicken: Once cooked, let the chicken rest for 5 minutes. Then, shred it using two forks or chop it into bite-sized pieces, mixing it with any remaining Buffalo sauce., Melt the Butter: In a saucepan over medium heat, melt the unsalted butter., Add Cream: Once melted, slowly add the heavy cream, whisking as you go. This will ensure a smooth mixture., Stir in Cheese: Add the grated Parmesan cheese, whisking until melted and combined. This should create a creamy texture., Season the Sauce: Stir in garlic powder and season with salt and pepper to taste. Continue to whisk for another 2-3 minutes until the sauce thickens slightly., Boil the Penne: In a large pot, bring salted water to a boil. Add the penne and cook according to package instructions until al dente., Combine Everything: Drain the pasta and return it to the pot. Pour the Alfredo sauce over the pasta, along with the shredded buffalo chicken. Toss gently to coat everything evenly., Serve and Garnish: Transfer the pasta to a serving dish. Garnish with fresh parsley and crumbled blue cheese if desired.