Creamy Chicken Pasta is a delicious and satisfying dish that combines tender chicken, al dente pasta, and a rich, creamy sauce. This dish offers a perfect balance of flavors, making it an ideal option for both weeknight dinners and special occasions. Paired with a cauliflower steak, it elevates your meal while adding a nutritious twist to a classic recipe. The combination of hearty pasta and succulent chicken, enhanced by aromatic herbs and spices, is sure to please your taste buds.
You’ll Love This Cauliflower Steak
This creamy chicken pasta not only satisfies your hunger but also presents a unique twist with cauliflower steak. The cauliflower adds a wonderful texture and flavor that complements the creamy sauce. It’s perfect for those looking to enjoy a hearty meal without compromising on health. Additionally, the dish is easy to customize with your favorite vegetables or seasonings, making it a versatile choice for any table.
Ingredients You’ll Need
- For the Cauliflower Steak:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- For the Creamy Chicken Pasta:
- 8 ounces of fettuccine or your favorite pasta
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparing the Cauliflower Steak
- Preheat the Oven: Start by preheating your oven to 425°F (220°C).
- Prepare the Cauliflower: Remove the leaves from the cauliflower head and trim the stem. Slice the cauliflower into 1-inch thick “steaks.”
- Season the Cauliflower: In a bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush both sides of the cauliflower steaks with this mixture.
- Bake the Cauliflower: Place the steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, flipping halfway, until golden brown and tender.
Cooking the Creamy Chicken Pasta
- Cook the Pasta: While the cauliflower is baking, cook the fettuccine according to package instructions. Drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt the butter. Add the diced chicken and season with salt and pepper. Cook for about 6-8 minutes or until browned and cooked through. Remove from skillet and set aside.
- Prepare the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
- Combine Ingredients: Add the cooked pasta and spinach (if using) to the skillet, tossing everything to coat in the creamy sauce. Return the chicken to the skillet and mix well. Season with Italian seasoning, salt, and pepper to taste.
Serving the Dish
- Plate the Dish: Serve the creamy chicken pasta alongside the roasted cauliflower steak. Garnish with fresh parsley for an added touch.
Serving Suggestions
This creamy chicken pasta pairs beautifully with a crisp green salad or garlic bread. For a bit of freshness, consider adding cherry tomatoes or roasted vegetables on the side. You can also swap out the pasta for zucchini noodles for a lighter option, making this dish even more versatile.
How to Store Cauliflower Steak
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or cream to revive the sauce. The cauliflower steak can also be reheated in the oven to maintain its texture.
Additional Tips: Cauliflower Steak
- Substitutions: Feel free to use different types of pasta, such as whole grain or gluten-free options. You can also substitute chicken with shrimp or tofu for a different protein choice.
- Troubleshooting: If your sauce is too thick, add a little chicken broth or more cream to reach your desired consistency. For extra flavor, consider adding crushed red pepper flakes or fresh herbs to the sauce.
CAULIFLOWER STEAK (ROASTED OR GRILLED)
Equipment
- Oven
- skillet
- pot
- Baking sheet
Ingredients
For the Cauliflower Steak:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Creamy Chicken Pasta:
- 8 ounces fettuccine or your favorite pasta
- 2 tablespoons butter
- 1 pound boneless skinless chicken breasts, diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach optional
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 425°F (220°C).
- Slice Cauliflower: Trim leaves and stem, then slice the cauliflower into 1-inch “steaks.”
- Season: Mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush on both sides of the steaks.
- Bake: Place on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
- Cook Pasta: Boil fettuccine according to package instructions; drain and set aside.
- Sauté Chicken: Melt butter in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned. Remove and set aside.
- Make Sauce: In the same skillet, sauté minced garlic for 1 minute. Add heavy cream, simmer, and stir in Parmesan until melted.
- Combine: Add cooked pasta and spinach (if using) to the sauce. Return chicken to the skillet, mixing to coat. Season with Italian seasoning, salt, and pepper.
- Plate: Serve the creamy chicken pasta alongside roasted cauliflower steak and garnish with fresh parsley.
