Bake or deep fry the chicken strips according to the package directions. If you prefer homemade, go ahead and whip up your favorite breaded chicken recipe! Once done, set them aside on a plate lined with paper towels to catch any excess oil.

While your chicken cooks, bring a large pot of salted water to a boil. Add the spiral pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once ready, drain it and set aside.

In a medium saucepan, combine all the ingredients for the honey pepper sauce. Whisk them together and bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 15 minutes, stirring frequently. You’ll notice the sauce thickening, which is what you want. Remove it from the heat and let it cool a bit.

In a large skillet, melt the butter over medium heat. Once melted, pour in the heavy cream, stirring until well combined. Gradually add each cheese: first the Parmesan, then the mozzarella, and finally the Colby Jack, stirring continuously. Add in the minced garlic and season with salt, pepper, and that pinch of nutmeg for added warmth. Keep stirring until everything melts into a creamy sauce.

Fold the cooked pasta into the cheese sauce. Make sure the noodles are fully coated. Add the crumbled bacon and mix gently to incorporate.

Taking each chicken strip, dip it into the slightly cooled honey pepper sauce until fully coated. This sweet-spicy glaze is the perfect finishing touch.

When you’re ready to serve, spoon generous portions of the mac and cheese onto plates. Top each dish with the glazed chicken strips and finish with a sprinkle of fresh basil and additional crumbled bacon if you want to go all out.