Golden Parmesan Cauliflower Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the cauliflower into similar-sized florets so they cook evenly. If you prefer a thicker sauce, remove the lid for the last 15 minutes of cooking to let excess moisture evaporate.

For a more intense cheese flavor, add an extra 2 tablespoons of grated Parmesan just before serving.

This recipe is naturally low in carbs if served without noodles, but the buttered egg noodles are a classic pairing. If you want a lighter version, serve over steamed rice or zucchini noodles.

The sauce is forgiving — if it separates, whisk in a splash of warm milk or chicken broth to bring it back together.

Variations

• Add Bacon: Sprinkle 4 slices of cooked, crumbled bacon over the finished dish for a smoky, salty crunch. The bacon adds a savory depth that complements the creamy sauce perfectly.
• Use Chicken Thighs: Swap the tenderloins for boneless, skinless chicken thighs. They stay even more moist and tender, and they add a richer flavor. Cooking time may be slightly longer.
• Make It Spicy: Stir 1/2 teaspoon of red pepper flakes or a few dashes of hot sauce into the sauce before serving. The heat cuts through the richness and adds a nice kick.
• Vegetarian Version: Omit the chicken and double the cauliflower, or add extra vegetables like broccoli and carrots. Use a vegetarian cream of mushroom soup and cook on low for 3 hours, until the vegetables are tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth if the sauce thickens.

Freezer

Freeze cooked and cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over low heat until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce. The flavors continue to develop overnight, making it even more delicious the next day.

This recipe is perfect for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and start cooking. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the chicken and cauliflower over a bed of buttered egg noodles, with extra sauce spooned over the top.

The noodles soak up the creamy gravy, making every bite satisfying. A sprinkle of fresh parsley or chives adds a pop of color, though the dish is delicious as is.

For a complete meal, add a simple green salad or steamed broccoli on the side. The richness of the sauce pairs well with a crisp, acidic salad dressed with lemon vinaigrette. Crusty bread is also excellent for sopping up every last drop of sauce.

Frequently asked questions

Recipe card

Golden Parmesan Cauliflower Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 1 head cauliflower, cut into florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, for serving

Instructions

1. Place the chicken breast tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the cauliflower florets around and between the chicken pieces. The ingredients should be arranged evenly so everything cooks at the same rate.
2. Spoon the condensed cream of broccoli soup over the chicken and cauliflower. Use a spatula to spread it evenly, covering as much of the surface as possible. It doesn't need to be perfect — the sauce will come together as it cooks.
3. Place the softened cream cheese in the center of the slow cooker. Sprinkle the freshly grated Parmigiano-Reggiano over the top. The cheeses will melt and blend into the sauce during cooking.
4. Cover the slow cooker with its lid. Cook on LOW for 4 hours, or until the chicken is fork-tender and the cauliflower is soft. Do not open the lid during the first 3 hours to keep the heat inside.
5. After 4 hours, check that the chicken is cooked through. Insert an instant-read thermometer into the thickest part of a tenderloin; it must register at least 165°F (74°C). The chicken should shred easily with a fork.
6. Gently stir the sauce to combine the melted cream cheese and Parmesan into the soup. The sauce should be smooth, creamy, and coat the back of a spoon. Be careful not to break up the chicken too much.
7. While the slow cooker finishes, bring a large pot of salted water to a boil. Cook the twisted egg noodles according to package directions until al dente. Drain well and toss with butter. Keep warm until serving.
8. Divide the buttered noodles among plates. Use a slotted spoon to pile the chicken and cauliflower on top. Spoon extra sauce over each serving. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

24 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.