Step 1

Place cashews in a bowl and cover with very hot water. Set aside to soak.

Step 2

Cook pasta in a large pot of well salted water per package directions. Don't forget to reserve 1 cup of pasta water when you drain it!

Step 3

Meanwhile, warm your largest skillet (I use my 5qt braiser) with 1/2 tbsp oil over medium heat. Add ground chicken, Italian seasoning, 1/2 tsp kosher salt and plenty of fresh black pepper. Cook for 5-7 minutes, or until cooked though. Transfer to a large plate and drain if desired.

Step 4

Add remaining 1/2 tbsp oil to skillet over medium low heat. Add garlic and cook for 1 minute. Stir for 30 seconds then add red pepper flakes, remaining 3/4 tsp kosher salt, and tomatoes and their juices, squishing them apart with your fingers into the pan. Reduce heat to low and gently simmer while you make cashew cream.

Step 5

Drain cashews. Place in blender (I use my Nutribullet) with 1 cup reserved cooled pasta water and blend until very smooth and creamy. Stir cashew cream into skillet. Add parmesan and cooked chicken.

Step 6

Carefully stir in pasta, tossing to coat. Taste and adjust salt if needed. Serve hot garnished with fresh basil, parmesan and red pepper flakes!