Preheat your oven to 400°F (200°C) or prepare a deep fryer. Bake or deep fry the chicken strips until golden brown and crispy, about 15-20 minutes.

In a large pot, bring salted water to a boil. Add the spiral noodles and cook until al dente, about 8-10 minutes. Drain and keep warm.

In a medium saucepan, combine honey, soy sauce, pineapple juice, and cayenne pepper. Bring to boil, then simmer for about 15 minutes until thickened.

Melt butter in a large frying pan. Stir in heavy cream, and add parmesan and mozzarella cheese along with minced garlic. Cook until melted and smooth.

Combine the cooked noodles with the cheese sauce until well-coated. Stir in crumbled bacon until evenly mixed.

Serve the Honey Pepper Chicken Mac and Cheese on a platter. Drizzle honey pepper sauce over chicken strips and garnish with basil.