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Creamy Shredded Chicken Pasta Sauce


Creamy chicken pasta sauce made with marinara sauce and a creamy cashew sauce.



  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 + 1/2 tsp salt
  • 1 tsbp lemon juice
  • 2 boneless skinless chicken breasts
  • 2 cups marinara sauce
  • 1 cup chicken broth


  1. Soak raw cashews in water for at least 12 hours or add to a sauce pan with cold water and bring to a boil, boil for at least 10 minutes to soften
  2. Prepare the cashew cream by draining the cashews and rinsing. Add the cashews to a high-speed blender with 1/2 cup water, 1/2 tsp salt, and 1 tbsp lemon juice
  3. Blend until a thick, smooth cream sauce remains and set the cream sauce aside
  4. Add marinara sauce, chicken broth, and 1 tsp salt to a large pan or dutch oven
  5. Mix thoroughly and add chicken breasts to the pot
  6. Cover the breasts with some of the sauce and bring the mixture to a boil
  7. Once the liquid boils, reduce to a simmer and cover the pot with a lid
  8. Allow the mixture to simmer for 15 minutes then turn off the heat
  9. Remove the chicken breasts from the pot and shred them with 2 forks
  10. Add the shredded chicken into the pot with the sauce and pour in the cashew cream sauce
  11. Mix to combine thoroughly and turn the heat on to medium-low, simmer for 5 minutes until a smooth creamy sauce remains
  12. Allow the sauce to cool slightly and enjoy with noodles or zoodles

Keywords: chicken pasta sauce, creamy tomato sauce, creamy chicken pasta recipe