Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.Using a cutting board and sharp knife, slice chicken strips or chicken thighs into 1/2" pieces. With a box grater, shred the Mozzarella and Provolone cheese. Grate fresh parmesan with a fine grated zester.On a second cutting board, chop the sweet onion and red bell pepper. Mince the garlic.
Prepare the Chicken
In a large skillet, sear chicken pieces in 3-4 tablespoons of vegetable oil, cooking for 5-6 minutes before turning. Continue cooking until pieces are golden brown, 10-12 minutes.
Stir in the Italian dressing and cook for another 2-3 minutes. Remove the chicken pieces from the skillet and keep warm.
Make the Pasta
In a medium saucepan add the Cavatappi pasta to boiling water with 2 teaspoons kosher salt. Cook to al dente according to package directions. Drain the pasta in a colander and then return to the saucepan.
Pour Alfredo sauce over the cooked pasta. Heat on low heat until the sauce begins to boil.
Remove from heat and add shredded Mozzarella and Provolone cheese and grated Parmesan. Mix well with a long-handled wooden spoon. Cover and allow for the cheese to melt 5-7 minutes.
If cheesy pasta seems too thick, you may add up to 1/4 cup whole milk to make it creamier.
While the pasta cooks, return to the large skillet and heat olive oil over medium heat. Saute the chopped sweet onion and red bell pepper, and minced garlic until tender.
Add in the petite diced tomatoes, dry red wine, granulated sugar, dried basil, dried Italian herb seasonings, kosher salt, freshly ground black pepper, and red pepper flakes. Simmer until most of the juice is gone, 7-10 minutes.
To serve, place generous amount of cheesy pasta on each plate. Layer with chicken and a large spoonful of tomato-basil topping. Garnish with fresh basil, if desired. Serves 6-8.