Cheesy Chick’n Pasta

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When Nuttin’ Ordinary sent me their two new cream cheese flavors, I knew I had to make meals with them. They are both so delicious that I felt they needed to be used for more than just spreads on bagels. You can go here to read my full review of both flavors. I saw that I had my favorite curly pasta that makes the best mac and cheese, so I knew they would be a great match together.

If you are unable to get Nuttin’ Ordinary in your area, you can always sub out for Boursin’s vegan garlic and herb cheese spread. This recipe is one of those “throw what you have on hand” in the pot. If you are out of chicken but have vegan chorizo or beef-less crumbles, use those. You can always omit the meat all together and use portabella mushrooms as a meat substitute. Adding extra veggies is also a great meal too if that is all you have on hand. Spinach, broccoli, peas, green beans, asparagus, or kale are all great substitutions.

This is a great thirty minute meal (shoutout to Rachel Ray) for the middle of the week, especially if you want to use up produce that is about to go bad. You can also sub out the pasta you have on hand, they will all be delish in this sauce. Let me know if you end up making this and what modifications you made in the comments below.

Thanks for reading,

Jessica

Cheesy Chick’n Pasta

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Yield: 6-8

Author: Jessica Morton

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Ingredients

• 1- 6 Ounce tub of Nuttin’ Ordinary Garden Veggie cream cheese (You can sub Boursin’s vegan garlic and herb cheese spread if you can’t get Nuttin’ Ordinary)
• 1- 10 Ounce vegan chicken strips (I used Gardein, but sub as needed)
• ½ Cup vegan shredded mozzarella (I used Trader Joe’s shredded cheese)
• 1 TBSP Olive oil
• 2 TBSP Fresh garlic, minced
• ½ Cup plus garnish shredded parmesan (I like grating the Follow Your Heart parmesan block fresh)
• 1- 12 Ounce bag frozen spinach
• 1 TBSP Nutritional yeast
• 1 ½ TSP Trade Joe’s Hatch chile flakes (sub red pepper flakes if needed)
• 2 TBSP Parsley, chopped
• 2 TBSP Chives, minced
• 1 ½ TSP Onion salt
• 1 ½ TSP Garlic powder
• Salt and pepper as needed
• 1-16 Ounce bag Trader Joe’s Organic Fusilli Corti Bucati pasta (Sub mac and cheese noodles if needed, but these are great for cheesy sauces)

Instructions

Instructions

1. Add chicken to air fryer and cook according to package instructions. I did mine at 370 for 12-15 minutes till crispy. (Grill in a pan if you don’t have an air fryer)
2. Once cooked, dice into cubes and set aside.
3. While that is cooking, start boiling salted water for the pasta.
4. Start a large skillet on medium heat.
5. Add olive oil once pan is heated.
6. Add garlic to oil and stir for a minute, making sure not to burn it.
7. Add frozen spinach. Sprinkle with salt, pepper, and garlic powder.
8. Add cream cheese, shredded cheese, nutritional yeast, and remaining seasonings. Mix well.
9. Before draining pasta, save some pasta water to thin the sauce out. About 1-1 ½ cups.
10. Add enough water to make a thick mac and cheese sauce.
11. Add cooked pasta and stir well.
12. Add chicken to sauce and stir well.
13. Garnish with parsley and vegan parm.
14. Makes 6-8 servings.
15. Keep in sealed container in fridge for up to a week.