Heat the olive oil in a large skillet over medium heat. Add in the chicken and 2 tablespoons of buffalo sauce and cook for 5 minutes. Stir in the garlic and cook for 1 additional minute.

Gently pour in the chicken broth and milk, mixing well.

Break the pasta noodles in half and add to the pot, stirring gently to combine. Sprinkle in the black pepper and nutmeg. Cover the skillet and bring to a boil over medium high heat, stirring occasionally.

Reduce heat to medium low and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked completely.

Remove the lid and stir in the remaining buffalo sauce, 1/3 cup of Parmesan cheese and 2 tablespoons of parsley. Cook for an additional 2 minutes or until everything is well combined.

Serve with remaining Parmesan and parsley.