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 a light yet satisfying dish featuring tender chicken breast tossed with whole wheat pasta and a silky cauliflower alfredo sauce. This comforting meal combines the nutty flavor of toasted garlic and a sprinkle of Parmesan for a touch of indulgence, making it a perfect balance of creamy texture and wholesome ingredients.

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NUTRITION

428kcal
Protein
38.7g
Fat
11.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Cauliflower florets

1 tsp Olive Oil

2 cloves Garlic

0.5 cup Unsweetened Almond Milk

0.5 cup Low Sodium Chicken Broth

2 tbsp Grated Parmesan Cheese

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, warm the olive oil and sear the chicken for about 5-6 minutes per side until fully cooked. Remove and set aside.

  • 2

    In a pot, cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    Steam or boil the cauliflower florets until tender, about 10 minutes. Reserve a little of the cooking liquid.

  • 4

    In a blender, combine the cooked cauliflower, unsweetened almond milk, chicken broth, garlic, and a pinch of salt and pepper. Blend until smooth, adding a little cooking liquid if needed to achieve a creamy consistency.

  • 5

    Return the blended sauce to a pan and let it simmer over low heat for a couple of minutes. Stir in the grated Parmesan cheese.

  • 6

    Slice the cooked chicken breast into strips. Toss the pasta with the cauliflower alfredo sauce, then gently fold in the chicken strips.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve 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 a light yet satisfying dish featuring tender chicken breast tossed with whole wheat pasta and a silky cauliflower alfredo sauce. This comforting meal combines the nutty flavor of toasted garlic and a sprinkle of Parmesan for a touch of indulgence, making it a perfect balance of creamy texture and wholesome ingredients.

NUTRITION

428kcal
Protein
38.7g
Fat
11.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Cauliflower florets

1 tsp Olive Oil

2 cloves Garlic

0.5 cup Unsweetened Almond Milk

0.5 cup Low Sodium Chicken Broth

2 tbsp Grated Parmesan Cheese

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, warm the olive oil and sear the chicken for about 5-6 minutes per side until fully cooked. Remove and set aside.

  • 2

    In a pot, cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    Steam or boil the cauliflower florets until tender, about 10 minutes. Reserve a little of the cooking liquid.

  • 4

    In a blender, combine the cooked cauliflower, unsweetened almond milk, chicken broth, garlic, and a pinch of salt and pepper. Blend until smooth, adding a little cooking liquid if needed to achieve a creamy consistency.

  • 5

    Return the blended sauce to a pan and let it simmer over low heat for a couple of minutes. Stir in the grated Parmesan cheese.

  • 6

    Slice the cooked chicken breast into strips. Toss the pasta with the cauliflower alfredo sauce, then gently fold in the chicken strips.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve warm.