Creamy Chicken and Roasted Cauliflower Pasta Bake
This creamy chicken and roasted cauliflower pasta bake is a comforting and cheesy dish that's perfect for family dinners.
Equipment
- 1 Baking Dish greased
- 1 Saucepan
- 1 Baking Sheet
Ingredients
Pasta Bake
- 2 cups uncooked pasta penne or fusilli
- 2 cups cooked chicken breast shredded
- 1 medium head of cauliflower cut into florets
- 2 cups shredded cheddar cheese
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp paprika
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F. Toss cauliflower with olive oil, garlic, salt, and pepper. Roast on a baking sheet for 20 minutes until golden.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- If not pre-cooked, grill or sauté chicken until fully cooked, then shred.
Serving
- Reduce oven to 375°F. Combine pasta, chicken, cauliflower, and sauce in a bowl. Transfer to a greased baking dish. Top with cheese and bake for 25-30 minutes.
- Allow to cool slightly before serving. Enjoy with a side salad or garlic bread.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use freshly shredded cheese for a creamier sauce. Roasting the cauliflower enhances its flavor.
Ingredient Substitutions: Use gluten-free pasta for a gluten-free version.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the dish in advance and bake before serving.
Ingredient Substitutions: Use gluten-free pasta for a gluten-free version.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the dish in advance and bake before serving.