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In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, Italian herb blend, oregano, salt and chili flakes until combined.
Cook your pasta al dente as per instructions on the packaging. Drain and set aside to slightly cool.
Place the chicken strips in a ziplock bag, pour in ⅓ of the dressing into the bag and toss until coated. Put it in the fridge for 30 minutes or overnight.
In a large skillet, heat your oil over medium-high. I used leftover bacon grease or you can use 1 tbs olive oil. Once hot, add in the chicken strips and cook chicken for 10 minutes, flipping halfway through (or until internal temp reaches 165F). Let them rest on a plate for 5 minutes and then dice up into small pieces.
In a large bowl, toss together the pasta, chicken, tomatoes, mozzarella, bacon, basil, parmesan and the dressing until coated.