In a small bowl, mix together the seasoning ingredients. Divide the blend in half, setting aside 1/2 for the chicken and 1/2 for the pasta.
Using a sharp knife, carefully butterfly the chicken all the way through to make 4 even filets.
To a large bowl, add half of the seasoning blend and 2 Tablespoons olive oil. Mix to combine. Add the chicken to the bowl and evenly coat in the seasoning and oil blend.
Bring a large pot of salted water to a boil, and cook the pasta to al dente according to the package instructions.
Heat a large oven-safe skillet over medium high heat (preferably a 12” cast iron skillet, or a Dutch oven - so that you have room to toss the pasta in the sauce in later steps). Add the butter and the remaining 1 Tablespoon olive oil to the pan and swirl to coat. Add the chicken and saute 3 minutes per side, or until golden brown and cooked to an internal temperature of 165 F on an instant read meat thermometer. Move the chicken from the skillet to a clean plate and set to the side. Turn the heat down to medium.
Add the cream cheese, buffalo sauce, and chicken broth to the pan. Stir until the cream cheese is totally melted, then add in the remaining seasoning blend, and stir.