1. Bring a large pot filled two thirds full of water to a boil, then season generously with salt. Add the cauliflower florets and cook until extremely soft and tender, about 10-12 minutes. You should be able to pierce through the cauliflower with a fork without any resistance.
2. While that is boiling, season your chicken cutlets generously with salt and pepper *see Notes* then pat completely dry with paper towels. If the cutlets are uneven in thickness, use a mallet, or the palm of your hand, to flatten them into a uniform shape so they cook evenly. Heat a large skillet over medium high heat, grease lightly with cooking spray, then sear the chicken for 2-3 minutes. Flip and continue to cook until the internal temperature reaches 165℉ (74℃), about 3-4 more minutes. Repeat with all of the chicken. Set aside to rest, then slice into thin strips just before serving.
3. Using a spider or strainer, transfer the cooked cauliflower to the base of a blender *see Notes*. Add half of the skim milk followed by the Parmigiano, Pecorino, garlic, salt to taste, and chicken bouillon powder. Blend on high speed until as smooth as possible. Adjust the consistency to match that of a classic Alfredo with the other half of the milk as necessary.
4. Boil your pasta in heavily salted water according to package directions until al dente. Once cooked, reserve about 1 cup of your pasta water then transfer the pasta to a large skillet or sauté pan. Toss with the sauce, using a tablespoon of pasta water at a time to help with emulsification, until thoroughly coated and glossy. Season to taste with salt. Divide into four serving dishes, top with a quarter of the sliced chicken, then optionally garnish with more grated Parmigiano. Serve and enjoy!

* Notes *

• If you want to season with more than just salt and pepper, feel free to do so, but be mindful that it may affect the macros!
• You could also use a food processor, immersion blender, or a potato masher to puree the sauce.