Photo of Creamy chicken and cauliflower pasta bake by WW

Creamy chicken and cauliflower pasta bake

2 - 6
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min
Pasta bakes are often a family favourite. All you need is 10 minutes of prep time for this healthier and creamy version.



300 g, cut into florets

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese

¼ cup(s), (20g)

Dry wholemeal pasta

115 g, penne


2 bunch(es), cut into 3cm lengths

Cooked skinless chicken breast

300 g, poached, shredded

Cherry tomatoes

125 g, halved

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 1 litre (4-cup) capacity baking dish with oil.
  2. Place cauliflower and ¼ cup (60ml) milk in large microwave-safe bowl. Microwave, covered, on High (100%), stirring halfway through cooking, for 6-7 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 saucepan of boiling, salted water, following packet instructions, adding broccolini for last 2 minutes of cooking. 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 bubbling and tomatoes are wilted. Stand for 5 minutes before serving.


TIP: You can use baby roma or grape tomatoes instead of cherry. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in microwave oven to serve.