Cut the chicken into small cubes. Place the chicken cubes, onion powder, garlic powder, parsley, salt, and pepper into amixing bowl.
Using a wooden spoon, mix well until all the chicken pieces are evenly coated. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until nicely golden brown, about 5 minutes.
Reduce the heat to low, then pour in the broth and milk. Allow it to simmer until liquid starts to bubble.
When the mixture starts to bubble, add the noodles. Once again let it simmer until noodles are tender for about 10-12 minutes.
When noodles are tender, stir in the buffalo sauce and 1 cup of cheese. Stir well until sauce is thick, creamy, and cheesy. Divide the mac and cheese among your serving bowls.
Top with remaining cheese while still piping hot, and serve immediately. If you want the dish to be fancier, transfer the mac and cheese to a large baking dish.
Sprinkle remaining cheese on top and broil until the top is golden brown. Garnish with fresh curly parsley, if desired, and enjoy!