Prepare the chicken strips according to the package instructions by baking or deep-frying them. Set aside once cooked.
Boil the pasta as per the package directions until al dente. Drain and set aside.
In a medium saucepan, combine all Honey Pepper Sauce ingredients and bring to a boil. Lower the heat and let it simmer for approximately 15 minutes, stirring frequently. Remove from heat and allow it to cool slightly so it thickens.
To make the cheese sauce, melt butter in a large pan over medium heat. Stir in the heavy cream until well combined.
Gradually add the cheeses, one at a time, stirring thoroughly after each addition. Mix in the minced garlic and continue stirring until the cheese has fully melted and the sauce is smooth.
Season the cheese sauce with salt and black pepper to taste.
Combine the cooked pasta with the cheese sauce, ensuring it is evenly coated. Stir in the crumbled bacon.
Dip each cooked chicken strip into the Honey Pepper Sauce, ensuring full coverage, then set aside.
Serve by plating the mac and cheese first, topping with the glazed chicken strips, and garnishing with fresh basil and additional bacon if desired.
Enjoy this rich and flavorful dish that brings the perfect balance of sweet, savory, and creamy textures to your table.