Golden cauliflower and juicy chicken pieces in a creamy white sauce, served sizzling in a skillet.

Chicken and Roasted Cauliflower Alfredo Skillet

Name: Chicken and Roasted Cauliflower Alfredo Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 head cauliflower, cut into florets; 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup heavy cream; 1 cup grated Parmesan cheese; 3 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons unsalted butter; 1/4 cup chopped fresh parsley; Cooked pasta of choice, for serving (optional)

Creamy alfredo sauce clings to tender chicken and caramelized cauliflower florets in this cozy one-pan wonder.

Total: 45 minPrep: 15 minCook: 30 minServes 4Difficulty: Easy⭐ 4.8 (125+ ratings)$

Ingredients

Servings:

1 head cauliflower, cut into florets
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
1/2 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
Cooked pasta of choice, for serving (optional)

Steps

1 Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2 While cauliflower roasts, season chicken pieces with salt, pepper, and thyme. Heat remaining olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes.
3 Remove chicken from skillet. Add butter and garlic to the skillet, sauté until fragrant, about 1 minute.
4 Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is smooth.
5 Add roasted cauliflower and cooked chicken back into the skillet, stirring to coat with sauce. Simmer for 2-3 minutes.
6 Stir in red pepper flakes and parsley. Serve immediately over pasta if desired.

Equipment

Large skillet
Baking sheet

Variations

Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
Use spinach instead of cauliflower for a different veggie option.

Substitutions

Use half-and-half instead of heavy cream for a lighter sauce.
Substitute mozzarella cheese if Parmesan is not available.

Pairings

A glass of Chardonnay complements the creamy sauce.
Sparkling water with lemon for a refreshing drink.

Nutrition

Calories: 520 kcal

Fat: 35g fat

Carbs: 15g carbohydrates

Protein: 35g protein

Fiber: 3g fiber

Sugar: 4g sugar

Sodium: 600mg sodium

Tips

For extra flavor, reserve a few tablespoons of pasta water to loosen the sauce if it's too thick.
To make vegetarian, simply omit the chicken and increase the cauliflower.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a splash of milk or cream.