Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If your chicken isn’t cooked, season with salt and pepper and roast or pan-cook until done, then shred or cube.

Steam the cauliflower: Steam or simmer florets in salted water until very tender, about 8–10 minutes. Drain well to avoid a watery sauce.

Sauté the aromatics: In a large skillet, warm 1–2 tablespoons olive oil or butter over medium heat. Cook onion for 3–4 minutes until softened. Add garlic for 30 seconds until fragrant.

Make the hidden veggie Alfredo: In a blender, add steamed cauliflower, sautéed onion and garlic, cream cheese, heavy cream, chicken broth, 3/4 cup Parmesan, 1/2 cup mozzarella, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few grinds of pepper. Blend until silky smooth. Taste and adjust seasoning; add lemon juice if you like brightness.

Cook the zucchini and wilt spinach: In the same skillet, add a splash of oil and cook diced zucchini with a pinch of salt for 3–4 minutes to release moisture. Stir in spinach just until wilted. Remove from heat.

Combine the filling: In a large bowl, mix the chicken with the zucchini and spinach. Pour in about 2/3 of the sauce and toss to coat. The mixture should be generously saucy.

Assemble the bake: Spread the chicken mixture into the prepared dish. Pour the remaining sauce over the top. Sprinkle the remaining mozzarella and Parmesan. Add a light dusting of paprika or red pepper flakes if desired.

Bake: Bake uncovered for 20–25 minutes, until bubbling around the edges and lightly golden on top.

Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley and a crack of black pepper before serving.

Serve: Enjoy as-is or with a simple green salad or roasted broccoli for extra crunch and color.