In high school and early college days, pasta was a main food group. Anyone else?? I had about a dozen (or more) variations I would whip up and honestly, they were all amazing! Super easy, different combinations of proteins & veggies & sauces.
But once I started being a little more mindful about how what I was eating made me *feel*, I started to identify which foods made me feel bloated and like I basically had a rock sitting at the bottom of my stomach. You know the whole “food baby” thing? And I realized that food babies weren’t necessarily normal – or at least they shouldn’t be!
I still LOVE me some pasta, and some days it’s totally worth it! But now that there are so many different varieties on store shelves, I’m getting my pasta game back – without the food baby!
Recipes like this get me excited because you can do them however works best for YOU and your dietary needs. Swap out the pasta for a grain/gluten free version like we do (we love Banza which is made from chickpeas) or try a brown rice pasta (I’ve heard great things about Jovial Foods!)
Gluten not a problem for you? Go with your favorite pasta and enjoy.
This recipe is dairy free, with a cashew-based cream sauce that tastes like the richest restaurant Alfredo sauce, but is so dang easy to make. It’s done in the blender – “throw it all in” style! I use coconut milk in most of my recipes because I like the creamy texture and the mild flavor. If you’re a dairy person or almond person… that totally works too! It’s not an exact science here. Just take the flavor profile & mix-in ideas and do your own thing with it. Use this as a guide! That’s all recipes are anyway.
Hope you enjoy this rich & creamy pasta dish as much as we do! It was a very welcome throwback to the pasta days for us, and will be going in the “go-to recipe” rotation!
PS: Trust your girl on the nutmeg, and don’t skip it! It adds the *best* balance and warm, nutty flavor to any white cream sauce – and even the small 1/4 tsp just adds something so necessary. Trust!!!
Creamy Chicken, Spinach, & Artichoke Pasta | GF, DF
Servings: 6
Calories: 448kcal
Ingredients
- 1/2 pound dry rotini pasta
- 2-3 cups chicken cooked and chopped
- 12 oz jar artichoke hearts, drained & chopped
- 1-2 cups baby spinach, chopped
- 2 tsp minced garlic
Cashew Cream Sauce
- 1/2 cup raw cashews
- 1/2 cup milk any unsweetened variety you like (coconut, almond etc)
- 1/2 cup chicken broth or water
- 1/2 cup mayo
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- pinch salt and pepper to taste
Instructions
- Preheat the oven to 350ยบF.ย Grease a large baking dish (about 9 x 13", or smaller is fine if you want less surface area browned) and set aside.
- Cook the pasta according to package instructions until al dente.
- Add all of the Cashew Cream Sauce ingredients to the blender and blend until smooth.
- Drain the pasta, then return to the pot.ย Stir in the cooked chicken, artichoke hearts, spinach, garlic, and cream sauce until just combined.
- Transfer to the baking dish and bake for 15 to 18 minutes or until the edges bubble and the top begins to brown.ย Serve hot, and enjoy!
Nutrition
Calories: 448kcal | Carbohydrates: 37g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 427mg | Fiber: 3g | Sugar: 3g | Iron: 2mg
6 Comments
Konika
October 10, 2020 at 12:20 pmAmazing dish! So easy to make and delicious. I used hearts of palm noodles instead of pasta, and it was really good. Thank you!!
Christy
March 18, 2021 at 5:24 pmExcellent dairy free & gluten free recipe! So yummy & easy. Itโs a huge hit at our house!
Tricia
July 15, 2021 at 3:59 pmIโm confused with the milk.
I hate Mayo isnโt it dairy?
Jessie B
July 21, 2021 at 2:33 amAny milk you like will work in this recipe! Coconut, almond, etc just make sure it’s unsweetened. And nope, mayo is not a dairy product. It’s made from emulsified eggs & oil. Primal Kitchen makes my favorite using avocado oil! It just adds creaminess to the dish
Mattie
September 18, 2021 at 12:52 amIโve made this several times for my family, and it turns out great every time! Thank you for all the easy, quick, healthy recipes!
Carol
October 7, 2021 at 11:09 pmThis recipe is super easy (just like the majority of Jessieโs recipes), but more importantly, itโs so so good! A whole family favorite – even my husband and kids