Dice your chicken into bite size pieces and season with garlic, onion powder, salt, pepper, and oregano. Add 1 tbsp of buffalo sauce, toss to coat, and set aside.
In a pan, cook your diced onion and red pepper for about 5-6 minutes until softened. Add in the chicken and cook for another 10 minutes until it reaches an internal temperature of 165.
Stir in the tomato paste, broth, and cream cheese. Let it simmer then add the honey and the remaining 1 tbsp of buffalo sauce. Mix until everything is smooth and combined.
Let it continue to simmer on low heat until the sauce thickens and comes together. Toss with your cooked pasta.
Finish with mozzarella, fresh basil, crushed red peppers, a drizzle of hot sauce, and a little extra honey on top
