Chicken, Cauliflower, and Pasta Skillet

Chicken Cauliflower Pasta

By cooking the cauliflower with the pasta we not only save a pan, but add flavor to the pasta.


  • 2 (12oz, 360gr) total) chicken breasts, boneless, skinless, cut into bite-size pieces
  • 2 shallots, peeled, chopped
  • 1 tbs olive oil
  • 1 tsp thyme
  • 1/2 cup (4oz, 125ml) chicken broth
  • 1/2 cup (4oz, 125ml) white wine
  • 2 tbs Dijon-style mustard
  • 1/3 cup (3oz, 90ml) Greek yogurt
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken broth
  • 1/3 head cauliflower, enough for 2 servings, cut into florets
  • 4oz (125gr) short pasta
  • 1/2 cup (2oz, 60gr) shredded cheese


  • For chicken: Sauté shallots in oil in nonstick skillet over medium heat.
  • Add chicken and sauté lightly browned.
  • Add thyme, mustard, wine, and stock. Stir to combine. Cover, reduce heat and simmer until chicken is done, about 10 minutes.
  • For pasta: Heat a large pot of water to boiling over high heat. 
  • Add pasta and cauliflower to water – the order depends on how long the pasta takes. The cauliflower should cook for 11 minutes. They should both finish at the same time.
  • When done, drain well.
  • To finish: Add cornstarch mixture to skillet and stir until thickened.
  • Stir in yogurt.
  • Add pasta, cauliflower, and stir gently to combine.
  • Top with cheese, reduce heat to low and cover just until cheese melts.
  • Serve from skillet.


You can substitute 1 medium onion for the shallots.
I used 1 1/2 cups farfalle and added the cauliflower to the boiling water 1 minute after the farfalle. The farfalle needed 12 minutes and the cauliflower 11 minutes.


Keywords: chicken, pasta, cheese, cauliflower

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