01 -
Cook the breaded chicken strips according to package instructions by either baking or frying until crispy. Set aside.
02 -
Bring a large pot of salted water to a boil. Add spiral pasta and cook until al dente following package guidelines. Drain thoroughly.
03 -
In a saucepan, combine honey, light brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring to a boil and simmer for 15 minutes until the sauce gently thickens. Allow to slightly cool.
04 -
In a large sauté pan, melt butter over medium heat. Pour in heavy cream, stirring consistently. Gradually incorporate shredded parmesan, mozzarella, and colby jack cheese, mixing after each addition. Add minced garlic, and season with salt and pepper to taste.
05 -
Transfer the drained pasta into the cheese sauce. Stir to coat evenly and fold in crumbled bacon for depth of flavor.
06 -
Dip the cooked chicken strips in the honey pepper sauce, ensuring each piece is thoroughly glazed.
07 -
Plate the creamy pasta. Arrange honey pepper chicken strips on top and garnish with fresh basil and additional bacon as desired.