Creamy Chicken Alfredo Cauliflower Bake – Comforting, Cozy, and Weeknight-Friendly

This creamy, cheesy bake gives you all the comfort of chicken Alfredo without the heavy pasta. Tender cauliflower stands in for noodles, soaking up a rich sauce and bubbling under a golden blanket of cheese. It’s satisfying, family-friendly, and surprisingly simple to put together.

If you love the flavor of Alfredo but want something a little lighter, this dish hits the sweet spot. Serve it on a busy weeknight or when you want warm, cozy food without fuss.

Creamy Chicken Alfredo Cauliflower Bake - Comforting, Cozy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 large head of cauliflower, cut into small florets (about 6–7 cups)
• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil (divided)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 1 1/2 cups whole milk (or half-and-half for extra richness)
• 1/2 cup heavy cream
• 3/4 cup grated Parmesan cheese, plus extra for topping
• 1 cup shredded mozzarella
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
• Fresh parsley, chopped, for garnish

Instructions

 

• Prep your oven and pan. Heat the oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
• Par-cook the cauliflower. Toss the florets with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast for 12–15 minutes, just until crisp-tender. You want it slightly underdone so it doesn’t get mushy in the bake.
• Start the sauce. In a large skillet over medium heat, melt butter with the remaining 1 tablespoon olive oil. Add the garlic and cook 30–45 seconds until fragrant, not browned.
• Make a quick roux. Sprinkle in the flour and whisk for 1 minute to cook off the raw taste. The mixture will look like a paste.
• Add milk and cream. Slowly whisk in the milk, then the heavy cream. Keep whisking until smooth. Let it simmer gently for 3–5 minutes until slightly thickened.
• Season and add cheese. Stir in Parmesan, Italian seasoning, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. The sauce should be well seasoned and silky.
• Add chicken and cauliflower. Stir the cooked chicken into the sauce. Fold in the roasted cauliflower. If the skillet is too small, combine everything in a big bowl.
• Assemble the bake. Pour the mixture into the prepared baking dish. Top evenly with mozzarella and a little extra Parmesan for a golden crust.
• Bake. Cook for 15–18 minutes, until bubbling around the edges and the top is melted and lightly browned. For a deeper color, broil for 1–2 minutes at the end, watching closely.
• Rest and garnish. Let it stand for 5 minutes to set. Sprinkle with chopped parsley and serve warm.

What Makes This Special

This isn’t just another casserole. It’s a smart twist on a classic.

You still get the creamy Alfredo texture, savory chicken, and a touch of garlic and Parmesan, but the cauliflower keeps it balanced and not overly heavy. It also reheats well, so you can count on leftovers being just as good the next day.

Ingredients

• 1 large head of cauliflower, cut into small florets (about 6–7 cups)
• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil (divided)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 1 1/2 cups whole milk (or half-and-half for extra richness)
• 1/2 cup heavy cream
• 3/4 cup grated Parmesan cheese, plus extra for topping
• 1 cup shredded mozzarella
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
• Fresh parsley, chopped, for garnish

Instructions

1. Prep your oven and pan. Heat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with a little olive oil or butter.
2. Par-cook the cauliflower. Toss the florets with 1 tablespoon olive oil, a pinch of salt, and pepper.

   Spread on a sheet pan and roast for 12–15 minutes, just until crisp-tender. You want it slightly underdone so it doesn’t get mushy in the bake.

3. Start the sauce. In a large skillet over medium heat, melt butter with the remaining 1 tablespoon olive oil. Add the garlic and cook 30–45 seconds until fragrant, not browned.
4. Make a quick roux. Sprinkle in the flour and whisk for 1 minute to cook off the raw taste.

   The mixture will look like a paste.

5. Add milk and cream. Slowly whisk in the milk, then the heavy cream. Keep whisking until smooth. Let it simmer gently for 3–5 minutes until slightly thickened.
6. Season and add cheese. Stir in Parmesan, Italian seasoning, salt, black pepper, and red pepper flakes if using.

   Taste and adjust seasoning. The sauce should be well seasoned and silky.

7. Add chicken and cauliflower. Stir the cooked chicken into the sauce. Fold in the roasted cauliflower.

   If the skillet is too small, combine everything in a big bowl.

8. Assemble the bake. Pour the mixture into the prepared baking dish. Top evenly with mozzarella and a little extra Parmesan for a golden crust.
9. Bake. Cook for 15–18 minutes, until bubbling around the edges and the top is melted and lightly browned. For a deeper color, broil for 1–2 minutes at the end, watching closely.
10. Rest and garnish. Let it stand for 5 minutes to set.

    Sprinkle with chopped parsley and serve warm.

Keeping It Fresh

Leftovers keep well for up to 4 days in the fridge in an airtight container. Reheat in the oven at 325°F (165°C) covered with foil until hot, or warm individual portions in the microwave at 50–60% power to avoid separating the sauce. For meal prep, assemble the casserole a day ahead, cover tightly, and refrigerate.

Add 5–10 extra minutes to the baking time if starting from cold. You can also freeze it. Cool completely, wrap tightly, and freeze for up to 2 months.

Thaw overnight in the fridge and reheat in the oven until hot and bubbly.

Benefits of This Recipe

• Lighter than pasta Alfredo yet still satisfies creamy, cheesy cravings.
• Family-friendly and easy to customize with veggies or different cheeses.
• Great use of leftover chicken, including rotisserie.
• Make-ahead friendly for busy weeks and meal prep.
• Balanced comfort with protein, veggies, and a rich but manageable sauce.

Pitfalls to Watch Out For

• Overcooking the cauliflower: If you steam or roast it too long before baking, it can turn mushy. Keep it slightly firm.
• Thin sauce: Don’t skip the roux, and simmer until the sauce lightly coats the back of a spoon. Thin sauce leads to a watery bake.
• Under-seasoning: Parmesan is salty but the milk and cream dilute flavors.

  Taste and adjust salt and pepper before baking.

• Greasy top: Too much low-moisture mozzarella can look oily. Balance with Parmesan and avoid piling on extra cheese.
• Burning under the broiler: If you broil to brown the top, watch it constantly. It can go from golden to scorched quickly.

Variations You Can Try

• Bacon and spinach: Crisp up 4 slices of bacon, crumble, and stir in with a handful of fresh spinach until wilted.
• Mushroom Alfredo: Sauté 8 ounces of sliced mushrooms in butter until browned and add to the mix.
• Broccoli blend: Swap half the cauliflower for broccoli florets for color and variety.
• Lemon-herb: Add 1 teaspoon lemon zest and a squeeze of juice to brighten the sauce, plus fresh basil to finish.
• Low-carb keto: Use heavy cream and Parmesan, skip the flour, and thicken by simmering longer or whisking in a bit of cream cheese.
• Gluten-free: Use a gluten-free flour blend for the roux or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) added to the hot sauce.
• Spicy kick: Add a pinch of cayenne or extra red pepper flakes, and swap mozzarella for pepper jack.
• Rotisserie shortcut: Use store-bought chicken and pre-cut cauliflower florets to save time.

FAQ

Can I use frozen cauliflower?

Yes.

Thaw and pat it very dry, then roast for 8–10 minutes to drive off moisture before mixing into the sauce. This helps prevent a watery casserole.

What can I use instead of heavy cream?

Half-and-half works well. For a lighter version, use all milk and add an extra tablespoon of flour to keep the sauce thick and creamy.

How do I make it without flour?

Simmer the sauce longer to reduce, then whisk in 2–3 ounces of softened cream cheese for body.

It thickens nicely without a roux.

What cheeses work best?

Parmesan gives classic Alfredo flavor, while mozzarella delivers melt and stretch. You can also use Asiago, fontina, or a little provolone for depth.

Can I cook the chicken in the same pan?

Absolutely. Sauté bite-size pieces in olive oil with salt and pepper until just cooked, remove, and then make the sauce in the same pan to build flavor.

Is this good for meal prep?

Yes.

Assemble, cover, and refrigerate up to 24 hours. Bake when ready, adding a few minutes to account for the chill. It reheats beautifully for lunches.

What should I serve with it?

A crisp green salad, garlic green beans, or roasted tomatoes pair well.

If you want a starch, serve with garlicky bread or a small side of buttered noodles.

How do I avoid a grainy sauce?

Keep heat moderate, add cheese off the heat or at a gentle simmer, and whisk until smooth. High heat can cause the dairy to break and turn grainy.

Wrapping Up

Creamy Chicken Alfredo Cauliflower Bake is comfort food with a practical twist. It’s rich without being heavy, easy to customize, and simple enough for a weeknight.

With a silky sauce, tender veggies, and a cheesy top, it tastes like a treat—and still fits your everyday routine. Make it once, and it’ll quickly become a go-to in your dinner rotation.