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Creamy Chicken and Cauliflower Alfredo Bake - Cozy, Satisfying, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or cubed
  • Cauliflower: 1 large head (about 6–7 cups florets), cut into bite-size pieces
  • Olive oil: 2 tablespoons, for roasting cauliflower
  • Butter: 3 tablespoons
  • Garlic: 3–4 cloves, minced
  • Heavy cream: 1.5 cups (or half-and-half for lighter)
  • Chicken broth: 1/2 cup, low sodium
  • Cream cheese: 3 ounces, softened (optional for extra richness and stability)
  • Parmesan: 1 cup finely grated, plus extra for topping
  • Mozzarella: 1 cup shredded, for that melty top
  • Nutmeg: A pinch (about 1/8 teaspoon)
  • Red pepper flakes: A pinch, optional
  • Salt and black pepper: To taste
  • Fresh parsley: 2 tablespoons chopped, for garnish

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish. Set aside.
  2. Roast the cauliflower: Toss florets with olive oil, salt, and pepper on a sheet pan. Roast for 18–22 minutes, stirring once, until edges are caramelized and centers are tender. Lower oven temp to 375°F (190°C) after roasting.
  3. Cook or prep the chicken: If not using pre-cooked, season chicken with salt and pepper and pan-sear with a little oil until cooked through, then cube or shred. Rotisserie chicken works well for speed.
  4. Start the sauce base: In a large skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant, not browned.
  5. Build the Alfredo: Stir in cream and broth. Bring to a gentle simmer. Whisk in cream cheese until smooth, if using. Reduce heat to low and stir in Parmesan until melted. Add nutmeg, red pepper flakes if using, and season with salt and pepper. The sauce should be silky and coat a spoon.
  6. Combine: In a large bowl, mix roasted cauliflower and chicken. Pour over the sauce and toss to coat evenly.
  7. Assemble the bake: Transfer mixture to the prepared dish. Sprinkle mozzarella and a small handful of extra Parmesan on top.
  8. Bake: Bake at 375°F (190°C) for 15–20 minutes until the top is melted and bubbly. For extra color, broil 1–2 minutes at the end, watching closely.
  9. Rest and garnish: Let the bake sit for 5–10 minutes so the sauce thickens. Finish with chopped parsley and a crack of black pepper.