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Creamy chicken and cauliflower pasta bake

Creamy chicken and cauliflower pasta bake

Total Time
40 min
10 min
30 min
Pasta bakes are a family favourite. All you need is 10 minutes of prep time for this lighter, creamy version, then the oven does the rest.



300 g, cut into florets

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese

¼ cup(s), (finely grated), (20g)

Wholemeal pasta, dry

115 g, penne variety


2 bunch(es), cut into 5cm lengths

Cooked skinless chicken breast

300 g, roughly torn

Cherry tomatoes

125 g, halved

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 1.5 litre (6 cup) capacity ovenproof dish with oil.
  2. Place cauliflower and ¼ cup (60 ml) milk in a large microwave-safe bowl. Cover and microwave on High (100%) for about 4 minutes or until tender. Add remaining milk and 2 tablespoons parmesan. Using a stick blender, blend until smooth. Season with salt and pepper.
  3. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet instructions, adding broccolini in the last 2 minutes of cooking time. Drain.
  4. Add pasta, broccolini and chicken to cauliflower mixture and stir to combine. Transfer to prepared dish. Top with cherry tomatoes, cut-side up, and sprinkle with remaining parmesan. Bake for 20 minutes or until tomatoes are wilted and pasta bake is bubbling. Stand for 5 minutes before serving.