Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into bite-sized cubes
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • 1 cup (150g) cauliflower florets, steamed until soft
  • ½ cup (65g) carrots, peeled and steamed until soft
  • 1 ½ cups (350ml) whole milk
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ¼ tsp (1g) garlic powder
  • 12 oz (340g) medium pasta shells or bowties
  • ½ cup (120ml) reserved pasta cooking water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta shells or bowties according to package directions until al dente. Drain the pasta, reserving ½ cup of the cooking water for the sauce.
  2. Heat the olive oil and 1 tbsp (14g) of butter over medium-high heat. Add the cubed chicken and sprinkle with salt. Sauté until the edges are opaque and just starting to turn golden brown. Remove the chicken from the pan and set aside on a plate.
  3. In a blender, combine the steamed cauliflower, steamed carrots, milk, and garlic powder. Blend on high until the mixture is a smooth, pale-orange cream with zero visible lumps.
  4. Return the pot to medium heat and melt the remaining 1 tbsp (14g) of butter. Pour in the blended veggie mixture and bring to a gentle simmer.
  5. Stir in the shredded cheddar cheese, whisking constantly until the sauce is velvety and the cheese has fully melted.
  6. Add the cooked pasta and the seared chicken back into the pot. Toss gently to coat every noodle. If the sauce feels too thick, stir in the reserved pasta water one tablespoon at a time until it reaches a glossy, flowing consistency.