Bake or deep-fry the breaded chicken strips according to package directions. If making your own, preheat oven to 400°F and bake 15–20 minutes until internal temperature reaches 165°F and coating is golden.

Let chicken rest before slicing.

Bring a large pot of salted water to a boil. Cook spirals to just al dente per package directions (1–2 minutes less than package if you want firmer bite).

Drain and set aside, reserving a small cup of pasta water.

In a medium saucepan combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne.

Bring to a boil over medium-high heat, then reduce to a simmer. Stir often and simmer about 12–15 minutes until the sauce is slightly reduced and syrupy.

Remove from heat and let cool slightly to thicken.

In a large heavy-bottomed saucepan or skillet, melt the butter over medium-low heat.

Add heavy cream and warm until just shy of simmering.

Add Parmesan first, stirring until melted, then add mozzarella and Colby Jack one handful at a time, stirring until each is fully incorporated.

Stir in minced garlic and season with salt and freshly ground black pepper to taste.

If the sauce seems too thick, loosen with a splash of reserved pasta water.

Add cooked pasta to the cheese sauce and toss to coat.

Fold in the crumbled bacon and taste for seasoning.

Dip each cooked chicken strip into the honey pepper sauce to coat evenly.

Place glazed strips on a wire rack for a minute to set.

Spoon mac and cheese onto plates or a shallow serving bowl.

Top with glazed chicken strips, sprinkle additional crumbled bacon and chopped basil over the top.

Serve immediately.