Instructions:
Prepare the Chicken:
Follow the package instructions to either bake or fry the chicken strips. Once cooked, set them aside for later.
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the spiral noodles until al dente according to package directions. Drain and set aside.
Make the Honey Pepper Sauce:
In a saucepan, combine the honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce to a simmer for about 15 minutes until it thickens slightly. Set aside to cool.
Prepare the Cheese Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the heavy cream and stir. Gradually incorporate the Parmesan, mozzarella, and Colby Jack cheeses, stirring between each addition until the sauce is smooth and creamy. Add minced garlic, season with salt and pepper to taste, and stir well.
Combine Pasta and Sauce:
Toss the drained noodles with the cheese sauce until everything is evenly coated. Stir in the crumbled bacon.
Coat the Chicken:
Dip each cooked chicken strip into the honey pepper sauce, ensuring they are fully coated.
Serve:
Plate the cheesy pasta, top with the honey-coated chicken strips, and garnish with fresh basil and more crumbled bacon, if desired.
Prep Time: 15 min | Total Time: 40 min | Servings: 4-6
