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Ultimate Garlic Chicken Alfredo

Rich, garlic-forward Alfredo sauce coats spiral cavatappi and tops with a beautifully seared sous vide chicken breast, delivering a premium pasta entrée with minimal kitchen labor.

This Ultimate Garlic Chicken Alfredo builds on the velvety richness of Tavolini Fresh Alfredo Sauce (#283580) and the deep, aromatic punch of Trade East Ultimate Garlic Seasoning (#492598), tossed with the satisfying spiral texture of Tavolini Fully Cooked Cavatappi (#461953) and crowned with a golden-seared, bias-sliced Brickman’s Sous Vide Chicken Breast (#135480). The result is a classic comfort dish with an elevated presentation that executes in under 30 minutes, requires no raw protein prep, and delivers the kind of scratch-quality appearance that justifies a premium menu price point.

Ingredients

Prep & Assembly:

  1. Sear the chicken: Heat a small amount of neutral oil in a large sauté pan or flat-top griddle over high heat. Season Gordon Choice Fully Cooked 6 oz Chicken Breast #135480 lightly with a pinch of Trade East Ultimate Garlic Seasoning on each side. Sear 2 – 3 minutes per side until a golden crust forms. The chicken is fully cooked, so this step is for color and flavor development only. Remove from heat, rest 3 – 5 minutes, then slice on the bias. Set aside.
  2. Heat the Alfredo sauce: Pour Tavolini Alfredo Sauce (#283580) into a large rondeau or saucepot over medium-low heat. Warm gently, stirring frequently. Do not boil, as high heat can cause the sauce to break.
  3. Season the sauce: Stir in the remaining Trade East Ultimate Garlic Seasoning (#492598). Taste and adjust quantity as needed. The Alfredo sauce carries its own salt and richness, so season gradually.
  4. Add the pasta: Fold in Tavolini Fully Cooked Cavatappi (#461953) directly from packaging. Toss gently to coat every piece evenly in the seasoned Alfredo sauce. Simmer on low 3 – 4 minutes until the pasta is heated through and has absorbed some of the sauce.
  5. Adjust consistency: If the sauce has thickened beyond your target, loosen with a small splash of warm water or pasta water. Toss again to incorporate.
  6. Plate and garnish: Portion pasta into 12 oz. servings. Fan sliced chicken breast over the top of each portion. Finish with shaved or grated Parmesan and a scatter of fresh flat-leaf parsley. Serve immediately.

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