Creamy Cauliflower Alfredo Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken Pasta

Enjoy this comforting twist on a classic dish featuring tender chicken breast, whole wheat pasta, and a silky cauliflower Alfredo sauce. The blend of roasted garlic, nutritional yeast, and unsweetened almond milk creates a creamy, well-balanced flavor profile that delights the palate while keeping your macros in check.

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NUTRITION

357kcal
Protein
40g
Fat
9.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower (chopped)

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 Tbsp Nutritional Yeast

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat and sauté the chicken until cooked through, about 5-6 minutes per side. Remove and slice into strips.

  • 2

    In the same skillet, add the minced garlic and sauté briefly until fragrant.

  • 3

    Steam or boil the chopped cauliflower until tender (about 8-10 minutes). Drain and add to a blender along with unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy sauce. Season with a pinch of salt and pepper.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Combine the sliced chicken, pasta, and cauliflower Alfredo sauce in a large bowl. Toss gently until evenly coated.

  • 6

    Adjust seasoning as needed before serving warm.

Creamy Cauliflower Alfredo Chicken Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken Pasta

Enjoy this comforting twist on a classic dish featuring tender chicken breast, whole wheat pasta, and a silky cauliflower Alfredo sauce. The blend of roasted garlic, nutritional yeast, and unsweetened almond milk creates a creamy, well-balanced flavor profile that delights the palate while keeping your macros in check.

NUTRITION

357kcal
Protein
40g
Fat
9.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower (chopped)

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 Tbsp Nutritional Yeast

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat and sauté the chicken until cooked through, about 5-6 minutes per side. Remove and slice into strips.

  • 2

    In the same skillet, add the minced garlic and sauté briefly until fragrant.

  • 3

    Steam or boil the chopped cauliflower until tender (about 8-10 minutes). Drain and add to a blender along with unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy sauce. Season with a pinch of salt and pepper.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Combine the sliced chicken, pasta, and cauliflower Alfredo sauce in a large bowl. Toss gently until evenly coated.

  • 6

    Adjust seasoning as needed before serving warm.