Bring a large pot of water to a boil and add gluten-free pasta. Cook per directions on package.
Cook Applegate Chicken Tenders in the oven according to package.
Meanwhile, melt butter in a large skillet over medium heat. Add garlic and shallots; sauté for 4 minutes. Add gluten-free flour and whisk mixture together. Add milk, sea salt and pepper; continue to whisk until thickened.
Add parmesan cheese, Applegate cheese and cream cheese; mix until all cheese is melted.
Remove chicken tenders from the oven; set aside to cool for 1 minute. Chop tenders into bite-sized pieces.
Drain pasta; transfer to a serving bowl and gently toss with alfredo sauce and chopped chicken tenders. Garnish with parsley, cherry tomatoes and pine nuts.