Description
This One Pot Chicken Spaghetti with Roasted Red Pepper Cream Swirl is a flavorful and easy weeknight dinner. It features tender chicken, perfectly cooked spaghetti, and a vibrant, creamy sauce all cooked in a single pot.
Ingredients
Scale
- 400g chicken breast, cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, roasted & diced
- 60g cashews, soaked & drained
- 250ml almond milk
- 1L vegetable broth
- 500ml water
- 300g spaghetti
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- Salt & pepper to taste
- 60g Parmesan cheese
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp pine nuts, toasted
- 2 tbsp parsley, chopped
Instructions
- Roast Pepper: Roast red pepper at 220°C (430°F) for 15 minutes, peel & dice.
- Make Cream: Blend cashews, pepper, almond milk, paprika, cumin, & salt until smooth.
- Sauté Chicken: Brown chicken in olive oil, then set aside.
- Build Base: Sauté onion & garlic until fragrant.
- Combine & Simmer: Return chicken to pot, add broth & water, bring to boil.
- Cook Spaghetti: Add spaghetti, simmer 9-11 minutes until al dente.
- Create Swirl: Gently stir in red pepper cream.
- Finish & Serve: Stir in Parmesan, lemon juice, & zest. Garnish with pine nuts & parsley.
Notes
For a more dramatic swirl, reserve some red pepper cream to drizzle over plated pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: one pot, chicken, spaghetti, pasta, red pepper, creamy, easy, weeknight, dinner