Step 1

Bring the chicken broth to a boil in a pot or dutch oven over medium-high heat.

Step 2

Add in the cauliflower florets and let simmer (covered) for 9-10 minutes, or until fork-tender.

Step 3

Let cool for about 5 minutes.

Step 4

Mix the oregano, basil, thyme, salt, and pepper together in a small bowl. Set aside.

Step 5

While the cauliflower is cooling, sauté the shallot and garlic with 2 Tablespoons of butter in a large skillet or sauté pan for about 2-3 minutes.

Step 6

Place the cooked cauliflower, broth, cooked shallot, and cooked garlic in a blender.

Step 7

Add in 1/2 of the seasoning mixture.

Step 8

Blend until smooth and set aside.

Step 9

Coat the chicken breasts in the remaining seasoning on both sides.

Step 10

Using the same sauté pan that was used earlier, heat the avocado oil over medium-high heat and cook the chicken for about 7-8 minutes on each side (or until fully cooked). Remove the chicken and set aside.

Step 11

While the chicken is cooking, use the same pot from earlier to cook the pasta according to directions. Drain and set aside.

Step 12

Add the remaining 1 Tablespoon of butter to the pan and melt over medium heat.

Step 13

Pour the cauliflower mixture into the pan and whisk.

Step 14

Slowly add in the milk and cook for 2-3 minutes (or until sauce begins to reduce slightly).

Step 15

Remove from heat and add in the parmesan. Continue to whisk until the sauce thickens and has a fairly smooth texture.

Step 16

Add in the cooked pasta and stir to coat evenly.

Step 17

Top with sliced, cooked chicken (or cube the chicken and mix it in).

Step 18

Pair with any veggies you like and enjoy!