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Dairy Free Marry Me Chicken Pasta Recipe

Dairy Free Marry Me Chicken Pasta Recipe
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★★★★★

4.8 from 21 reviews

This Dairy Free Marry Me Chicken Pasta is a rich, creamy, and flavorful dish that uses cashew cream as a dairy alternative, making it perfect for those avoiding dairy. Tender chicken thigh pieces, sautéed mushrooms, garlic, and sundried tomatoes come together with a luscious mustard and white wine sauce, served over perfectly cooked al dente pasta. The addition of baby spinach adds freshness and nutrition, while a sprinkle of fresh parsley finishes this elegant yet comforting meal.

Ingredients

Scale

Cashew Cream

  • 1/2 cup raw cashews
  • 100 mL water (plus extra water for soaking)
  • 1 teaspoon nutritional yeast

Pasta

  • 500 grams pasta (your choice, e.g., penne or fusilli)
  • 1 teaspoon finely ground sea salt (for pasta water)
  • 1 cup reserved pasta water (for adjusting sauce)

Chicken and Sauce

  • 500 grams chicken thigh, diced (2cm x 2cm)
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons extra virgin olive oil
  • 200 grams button mushrooms, thinly sliced
  • ½ cup dry white wine
  • 1 ½ cups chicken stock
  • 1 tablespoon seeded mustard
  • 2 teaspoons Dijon mustard
  • ¼ cup sundried tomato strips
  • 2 cups baby spinach
  • Sea salt flakes, to taste
  • 1 tablespoon finely chopped flat leaf parsley
  • Cracked black pepper, to taste

Instructions

  1. Soak Cashews: Place raw cashews into a heatproof bowl and pour boiling water over them. Let them soak for 20-30 minutes until softened.
  2. Cook Pasta: Fill a large saucepan two-thirds full with water, bring to a boil with the lid on. Add finely ground sea salt, then add pasta. Cook until al dente. Reserve 1 cup of pasta water, then drain the pasta using a colander.
  3. Make Cashew Cream: Drain soaked cashews and add them to a food processor with 100 mL water and nutritional yeast. Blend on high until creamy and smooth. Add more water gradually while blending for desired consistency. Set aside.
  4. Cook Chicken: Heat a large frying pan with a drizzle of olive oil over medium heat. Add half of the diced chicken and fry until golden and cooked through. Remove and cook the remaining chicken similarly. Combine cooked chicken on a plate.
  5. Sauté Mushrooms: Add more olive oil to the pan, then add sliced mushrooms. Cook until tender and golden brown on each side.
  6. Add Garlic and Deglaze: Add minced garlic to the pan. When garlic turns golden, pour in the white wine and chicken stock to deglaze the pan, scraping any browned bits from the bottom.
  7. Create Sauce: Stir in cashew cream, Dijon mustard, seeded mustard, and sundried tomatoes. Whisk together, then return chicken to the pan. Simmer gently for 5 minutes to meld flavors.
  8. Add Spinach: Stir in baby spinach until it wilts into the sauce.
  9. Combine Pasta and Sauce: Add cooked pasta to the pan and toss to coat thoroughly with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
  10. Serve: Spoon the pasta into bowls and garnish with fresh chopped parsley and sea salt flakes to taste. Add cracked black pepper if desired. Serve immediately for the best flavor and texture.

Notes

  • Soaking cashews is essential for a smooth, creamy texture; do not skip.
  • Use chicken thigh for more moist and flavorful meat compared to chicken breast.
  • If you prefer a spicier dish, add a pinch of chili flakes when cooking mushrooms.
  • Reserve pasta water helps to adjust sauce consistency without watering down flavor.
  • Ensure pasta is cooked al dente to maintain texture in the final dish.
  • You can substitute the dry white wine with extra chicken stock if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Dairy Free, Chicken Pasta, Cashew Cream, Marry Me Chicken, Gluten Free option (if gluten-free pasta used), Low Lactose, Easy Dinner

Find it online: https://zarameals.com/dairy-free-marry-me-chicken-pasta-recipe/