Preparation

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain, reserve a half cup of pasta water if you want a looser sauce, and set the pasta aside.
• Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds. Don’t let it brown.
• Add the cauliflower florets and vegetable broth to the pan. Bring to a simmer and cook until the cauliflower is very tender, about 5–7 minutes.
• Carefully transfer the cauliflower and broth to a blender or use an immersion blender in the pan. Blend until ultra-smooth. Stir in the nutritional yeast, and season with salt and pepper. Taste and adjust seasoning. If the sauce is too thick, thin with a splash of reserved pasta water or extra broth.
• Meanwhile, heat a skillet over medium-high. Season the chicken with salt and pepper. Cook the breasts in a little oil until they register 165°F (about 5–7 minutes per side depending on thickness). Let rest for 5 minutes, then slice across the grain into strips.
• Return the cooked fettuccine to the skillet or toss in a large bowl. Add the cauliflower sauce and sliced chicken. Toss to coat, adding reserved pasta water a tablespoon at a time if needed for silky consistency.
• Serve immediately, garnished with chopped fresh parsley.