01 -
Cook the breaded tenders as per the package (baking or frying both work). Once done, put them aside for now.
02 -
Follow the cooking directions on the box to boil the rotini. Drain the water out and keep the pasta ready.
03 -
Add honey, soy sauce, light brown sugar, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper into a medium pot. Heat until it starts to boil. Lower the heat, let it simmer gently for about 15 minutes, and stir it frequently. Allow it to cool slightly so it gets thicker as it rests.
04 -
On medium heat, melt butter in a large pan along with the heavy cream. Gradually mix in parmesan, mozzarella, and colby jack, stirring well each time. Toss in the minced garlic last and keep mixing until everything's smooth and creamy. Taste and adjust salt and pepper if needed.
05 -
Once the cheese sauce is ready, stir the cooked pasta into the pan until it's nicely coated. Toss in crumbled bacon and combine thoroughly.
06 -
Take each piece of chicken and dunk it in the Honey Pepper Sauce until it's completely covered. Set them aside as you finish.
07 -
Dish out the creamy pasta onto plates, then lay the sauced chicken tenders on top. You can sprinkle extra crumbled bacon or fresh basil over everything if you'd like.