1: Bring the vegetable broth to a boil in a large pot.
2: Add the cauliflower and reduce to a simmer. Cook covered until fork tender, about 7 to 10 minutes.
3: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup cauliflower cooking liquid.
4: 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, about 2 to 3 minutes.
5: Transfer garlic and oil to the blender. Save the pan to cook the chicken.
6: Add 1 teaspoon salt, 1/4 teaspoon pepper, and milk to the blender. Blend on high for 30 seconds until the sauce is very smooth.
7: Add Parmesan cheese and puree until smooth.
8: Season both sides of chicken breasts with salt, pepper, and paprika.
9: Heat the large pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Cook chicken for 5 minutes, flip and cook for 3 to 5 minutes until cooked through.
10: Transfer chicken to a cutting board, cut into ½-inch cubes, and set aside.
11: Cook pasta according to manufacturer’s directions. Remove shells once cooked and transfer to a large pan.
12: Cook broccoli in boiling pasta water for 1-2 minutes until bright green and tender, then drain.
13: Add about 2 cups of the cauliflower sauce to the pasta, stir to combine. Add more sauce as desired.
14: Top with diced chicken, broccoli, and parmesan cheese.
