Ingredients
Method
- Bring a large pot of salted water to boil for pasta. Drain the soaked cashews and rinse well.
- Season chicken pieces with salt, pepper, and onion powder. Heat olive oil in a large skillet over medium-high heat.
- Add chicken to skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
- While chicken cooks, add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- In a blender, combine drained cashews, 3/4 cup warm chicken broth, nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy, about 2 minutes.
- Reduce heat under the skillet to medium-low. Add minced garlic to the same pan and cook until fragrant, about 30 seconds.
- Pour in wine if using and let it cook off for 30 seconds. Add the cashew cream mixture and whisk constantly.
- Add the cooked pasta to the skillet along with the chicken. Toss everything together, adding pasta water gradually until sauce coats the noodles nicely.
- Taste and adjust seasoning with salt, pepper, and remaining chicken broth as needed. The sauce should be creamy but not thick.
- Serve immediately, garnished with fresh parsley and additional black pepper if desired.
Notes
Soak cashews ahead of time for the smoothest cream sauce. If you forget, you can quick-soak them in hot water for 15 minutes. The sauce will thicken as it sits, so add pasta water or chicken broth when reheating leftovers. Store covered in refrigerator for up to 3 days.