Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta

Serves: 4 people
Cooking Time: 30 minutes
Creamy Chicken Alfredo Pasta


  • 1 (80z) package Veggiecraft Farms Cauliflower Spaghetti
  • ¼ cup butter
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 cup heavy cream
  • ½ cup pesto
  • 2 cups shredded chicken
  • ½ cup sun dried tomatoes, chopped
  • ¼ cup parmesan cheese, grated
  • 1 cup arugula, chopped
  • Salt and pepper to taste
  • Extra grated parmesan cheese and red pepper flakes for garnish


Print This Recipe
  1. Bring a large pot of water to a boil. Generously salt, then add Veggiecraft Farms Cauliflower Spaghetti. Cook to al dente according to package directions, strain and set aside.
  2. Heat butter in a large saucepan over medium heat. Sautee minced shallot, minced garlic, and red pepper flakes for a few minutes, then stir in heavy cream.
  3. Let the cream come to a simmer then reduce heat to low. Stir in pesto, shredded chicken, sun-dried tomatoes, parmesan cheese, and chopped arugula. Season with salt and pepper to taste.
  4. Add cooked Veggiecraft Farms Cauliflower Spaghetti to the creamy chicken alfredo sauce. Toss until fully coated.
  5. To serve, divide among bowls. Garnish with grated parmesan cheese, arugula, and a pinch of red pepper flakes. Enjoy!