Pesto Chicken Cauliflower Rice

15-minute pesto chicken cauliflower rice saved my dinner routine when I was trying to cut carbs but got sick of sad salads. This quick dish has become my go-to when I need something fast that won't leave me hungry again an hour later. Plus, it's basically a vehicle for cheese and pesto, which makes any vegetable better.

I started making cauliflower rice a few years ago with serious skepticism. My first attempts were pretty awful - bland, watery mush that made me want to order pizza immediately. Then I figured out you have to treat cauliflower rice like an ingredient, not a sad substitute. This pesto version is now requested even by my carb-loving friends.

What You'll Need

• Cauliflower rice - store-bought saves time, but homemade is cheaper
• Leftover chicken - rotisserie chicken from the grocery store is my hack
• Red pesto - the jarred stuff is fine, I promise
• A tomato or two - whatever looks decent at the store
• Garlic - fresh, not the pre-minced jar stuff if you can help it
• Mozzarella cheese - the pre-shredded kind works fine here
• Handful of arugula - adds a peppery kick
• Fresh dill - totally optional but adds something special
• Splash of milk - makes everything creamy without being heavy
• Olive oil, salt, pepper - the usual suspects

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How I Make It

Get Everything Ready

First thing I do is get all the chopping done - dice the tomato, mince the garlic, chop the dill if using, shred the chicken if it's not already. This takes about 5 minutes but makes the actual cooking go super fast. If I'm using store-bought cauliflower rice, I'm already ahead of the game.

Start Sautéing

I throw some olive oil in a pan, add the tomatoes and let them start to break down for a minute or two. Then in goes the cauliflower rice and about half the garlic. I stir it around just long enough to warm it up and get the garlic smelling good - about a minute. Overcooking cauliflower rice is what makes it mushy and sad.

Add the Good Stuff

Next, I add the chicken, a big spoonful of pesto, and a bit of salt. Sometimes I add a squeeze of tomato paste if I have it. I give it a quick stir, then cover the pan for about 2 minutes. This lets everything warm through and the flavors start mingling.

Make It Creamy

This is my favorite part - I pour in a splash of milk and sprinkle in about half the cheese. After covering it again for 2-3 minutes, the cheese gets all melty and the milk creates this light sauce that coats everything. It's not heavy like cream but adds just enough richness.

Finish Strong

Right at the end, I throw in the rest of the cheese, the remaining garlic (raw garlic gives a nice punch), the arugula, and dill. The residual heat wilts the greens just enough, and I get the pan off the heat before the herbs lose their fresh flavor.

I came up with this recipe during a week when work was crazy and I was surviving on coffee and granola bars until dinner. I had a head of cauliflower about to go bad, some leftover rotisserie chicken, and a jar of pesto. The first version was so good I actually looked forward to leftovers the next day, which rarely happens with my cooking experiments.

How to Serve It

I usually eat this straight out of the pan because I'm that hungry by the time it's done. If I'm feeling fancy, I'll add a sprinkle of red pepper flakes on top. For my husband who runs marathons and needs more carbs, I serve his portion over a little bit of actual rice or with some crusty bread on the side.

Switch It Up

When I'm out of chicken, I've used a can of white beans instead for a vegetarian version. Shrimp works great too and cooks even faster. Regular basil pesto can replace the red pesto, but I might add a pinch of red pepper flakes to make up for the flavor difference. Sometimes I throw in whatever sad vegetables are in the crisper drawer - bell peppers, zucchini, or even some frozen peas.

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Reality Checks

• Yes, you can use the pre-riced cauliflower in bags. It's more expensive but saves like 5 minutes and cleanup
• If you hate cauliflower, this probably won't be the magic recipe that changes your mind
• Don't skip the cheese - it's what makes this feel like an actual meal and not a punishment

The real magic of this dish is that it satisfies my pasta cravings without leaving me in a carb coma at 9pm. It's become my Wednesday night staple when my cooking motivation is at rock bottom but ordering takeout feels too expensive. My neighbor asked for the recipe after I brought some to her when she was sick, and now she makes it for her kids by hiding the cauliflower under extra cheese. Whatever works, right?

Frequently Asked Questions

→ Can I use frozen cauliflower rice?

Yes! Frozen cauliflower rice works perfectly in this recipe. No need to thaw it first – just add it directly to the pan and you may need to cook it for an extra minute or two.

→ What is red pesto and what can I substitute?

Red pesto is usually made with sun-dried tomatoes rather than basil. If you can't find it, use regular green pesto and add an extra tablespoon of tomato paste, or simply use sun-dried tomato paste.

→ How do I make this recipe dairy-free?

Replace the milk with coconut milk or chicken broth, and skip the cheese or use a dairy-free cheese alternative. The dish will be less creamy but still flavorful.

→ Can I meal prep this dish?

Absolutely! This reheats well for 2-3 days. Store in airtight containers in the refrigerator and reheat in the microwave or on the stovetop with a splash of water or broth.

→ What can I use instead of arugula?

Baby spinach, kale, or mixed greens can easily replace arugula. If using kale, add it a minute earlier than you would the arugula as it takes slightly longer to wilt.

→ Is this recipe keto-friendly?

Yes, with only 19g of carbs per serving, this dish fits well within most keto diet plans. The carbs come primarily from vegetables rather than grains or starches.