Roasted Cauliflower and Chicken with Creamy Penne
Golden Roasted Cauliflower & Herb Chicken over Creamy Penne Pasta
Ingredients:
2 cups cauliflower florets
2 boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8 oz penne pasta
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/4 cup grated parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Fresh parsley for garnish
Directions:
Preheat oven to 400°F (200°C).
Toss cauliflower florets and cubed chicken with olive oil, paprika, garlic powder, salt, and pepper on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and fully cooked.
Meanwhile, cook penne pasta according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Pour in the cream, parmesan, thyme, and black pepper. Simmer for 3–5 minutes until slightly thickened.
Add cooked penne, roasted cauliflower, and chicken to the skillet. Toss everything to coat well.
Garnish with chopped fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4 servings