Heat butter in a pan, then add salt, pepper, garlic powder, and paprika to bloom the spices. Pour in the heavy cream, stir, then add Emmentaler and the 3 slices of melting cheese. Once melted, add a splash of pasta water to loosen the sauce. Fold in the cooked fusilli (should be cooked for about 7 minutes until al dente) coat well until creamy and silky.

In a large bowl, whisk together: 1 cup flour, ¼ cup cornstarch, and salt, pepper, paprika, garlic powder, MSG.

In a second bowl, combine: 1 cup flour, ¼ cup cornstarch, and salt, pepper, paprika, garlic powder, MSG.

Whisk until smooth. The batter should be thin and flowy, not thick.

Dip the chicken into the dry flour → shake off excess. Dip into the wet batter → let excess drip off. Immediately place into hot oil — do not let the wet batter sit on a plate or it will stick and tear.

Fry on high heat until golden brown and crunchy, moving them around gently in the oil so they don’t stick.

Melt butter in a pan, add hot sauce, honey, and the seasonings. Stir until glossy. Toss the crispy tenders in the glaze immediately.

Serve the creamy cheesy pasta in a bowl and top with the hot honey tenders. Finish with extra cheese or chili flakes if desired.