Creamy Chicken Pasta Recipe
Darling, this creamy chicken pasta isn’t really chicken—it’s vegan magic dressed up like comfort food’s fancier cousin.
We’re serving saucy indulgence without guilt, because plants can strut just as boldly on your plate as any overpriced poultry.
Cashews and almond milk join forces, creating a luscious sauce creamier than your favorite moisturizer, and twice as satisfying.
Pasta soaks it up like gossip at brunch, making every bite taste scandalously rich yet secretly healthy.
So yes, creamy chicken pasta—minus the chicken, all of the flavor, and none of the “what am I doing to my arteries” regret.
Creamy Chicken Pasta Recipe
A velvety vegan pasta dish made with cashew cream, herbs, and plant-based protein, delivering indulgence and comfort in under 30 minutes.
Ingredients
- 12 oz fettuccine or penne
- 1 cup raw cashews soaked in hot water 20 minutes
- 1 ½ cups unsweetened almond milk
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- 1 cup spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 cup vegan chicken-style strips soy-based or seitan
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a blender, blend cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper into a smooth sauce.
- Heat olive oil in a saucepan, sauté onion and garlic until fragrant.
- Add mushrooms, spinach, oregano, and basil. Cook 3–4 minutes until softened.
- Stir in vegan chicken strips, cook 2 minutes.
- Pour in cashew sauce, simmer 5 minutes until creamy.
- Toss pasta into sauce, coat evenly, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 450
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 18g
Vitamins and Minerals (per serving)
- Calcium: 20%
- Iron: 18%
- Vitamin A: 22%
- Folate: 16%
- Potassium: 19%
Additional Notes & Tips
- Add chili flakes for a fiery twist.
- Swap spinach with kale for extra nutrition.
- Reheat with a splash of almond milk to keep it creamy.
- Toasted breadcrumbs on top give a restaurant-style crunch.
