Chicken and Roasted Cauliflower Alfredo Bake

• 1 head cauliflower, cut into florets
• 2 cups uncooked penne pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 400°F. Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 Meanwhile, season chicken with salt, pepper, thyme, and paprika. Sauté in remaining olive oil until cooked through.
3. 3 Cook penne according to package instructions; drain and set aside.
4. 4 In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream, 1 cup Parmesan, and season with salt and pepper.
5. 5 Combine roasted cauliflower, cooked chicken, and penne in a greased baking dish. Pour alfredo sauce over top and sprinkle with mozzarella.
6. 6 Bake for 15 minutes until bubbly and golden. Top with additional Parmesan before serving.

Equipment

• baking dish
• oven
• skillet
• saucepan

Variations

• Add spinach for a veggie boost.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Caesar salad
• Garlic bread

Nutrition

Tips

• For a richer flavor, use homemade alfredo sauce.
• Add cooked bacon bits or sautéed mushrooms for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with garlic bread for a heartier meal.

FAQ