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!!!
 
 

Print Recipe
5 from 3 votes

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 350ºF.  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.  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.  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
Filed   one dish meals, poultry