Bring a large pot of water to boil and cook the pasta according to directions on package. Drain the pasta and set aside.

Chop the cauliflower and steam it until very soft, about 7-10 minutes. I like to steam the cauliflower over the boiling pasta water, in order to save time (and dirty dishes!).

While the pasta and cauliflower are cooking, cut the chicken into bite-sized pieces. Melt 1 tablespoon of butter in a medium skillet and cook the chicken over medium heat. Remove the chicken and set aside.

Melt the 2nd tablespoon of butter in the same skillet in which you cooked the chicken, over medium heat. Add the minced garlic and cook for 4-5 minutes until soft.

Add the steamed cauliflower to a blender with the bone broth (or water), garlic, salt, and pepper. Blend until smooth.

Add the cream and any additional water needed to get the consistency you want. The sauce will thicken up a bit when it cools down.

Pour the sauce over the cooked pasta, add the chicken, and stir well. Check for salt and add more if needed. Serve immediately. Enjoy!