Step 1

Bring the vegetable broth to a boil in a large pot. Add the cauliflower and reduce to a simmer. Cook covered, until fork tender, about 7 to 10 minutes.

Step 2

Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup cauliflower cooking liquid.

Step 3

Heat a large pan over medium-low heat. Add 2 tablespoons olive oil, once hot add minced garlic. Sauté until the garlic is soft and fragrant but not browned, 2 to 3 minutes. Transfer garlic and oil to blender. Save pan to cook the chicken.

Step 4

Add 1 teaspoon salt, ¼ teaspoon pepper, and milk to blender. Blend on high for 30 seconds until the sauce is very smooth, adding more liquid or milk depending desired thickness.

Step 5

Add Parmesan cheese and puree until smooth, 30 seconds. Adjust seasonings and add more cheese if desired.

Step 6

Season both sides of chicken breasts with salt, pepper, and paprika.

Step 7

Heat a large pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Cook for 5 minutes, flip and cook 3 to 5 minutes until cooked through and internal temperature reaches 160-165°F. Transfer to a cutting board. Cut into ½-inch cubes and set aside.

Step 8

Cook pasta according to manufacturer's directions. Remove shells once cooked and transfer to a large pan with high sides. Do not discard water!

Step 9

Cook broccoli in boiling pasta water for 1-2 minutes, until bright green and tender, drain.

Step 10

Add about 2 cups of the cauliflower sauce to the pasta, stir to combine. Add more sauce as desired. Top with diced chicken, broccoli and parmesan cheese.