Creamy Chicken Pasta with veggies that blend right into the sauce? Win! This pasta recipe is legit delicious and is so crazy comforting. See the Notes for variations and storage information.
Bring a large pot of water to a boil. Add the cauliflower and cook for 8-10 minutes or until soft when poked with a fork.
Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender. Add the milk, cheese, butter, salt, and garlic powder. Blend until smooth.
Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot. Add the chicken.
Stir the cheese sauce into the pasta, using as much or as little as you like to completely coat the noodles and chicken. (Or, you can serve the chicken on the side if your family prefers.) Serve warm.
Notes
Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
Use whichever kind of pasta your family likes best.
I usually buy blocks of cheese and grate the cheese since it tends to be less expensive, but you can use purchased grated cheese if you prefer.
Omit the garlic powder if you're worried that the kids won't like it.
Stir the sauce into the pasta right before serving.
Dairy-free: Use plain, unsweetened nondairy milk, vegan butter, and nondairy cheese.