Cook the Pasta

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package directions until al dente.

Before draining, reserve ½ cup of the pasta cooking water. Drain and set aside.

Sear the Chicken

In a large skillet or sauté pan, heat the avocado oil and butter (if using) over medium heat.

Add the chicken pieces, season with a pinch of salt and pepper, and cook for 5–6 minutes, stirring occasionally, until lightly golden and cooked through.

Transfer the cooked chicken to a plate and set aside.

Sauté the Aromatics

In the same skillet, add the chopped onion. Sauté over medium heat for 4–5 minutes, until soft and translucent.

Add the garlic.

If using roasted garlic, mash it into the onions.

If using raw garlic, cook for 1 minute, stirring constantly, until fragrant.

Make the Creamy Tomato Sauce

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Add the dried parsley, sun-dried tomatoes, and capers. Stir to combine.

Pour in the cashew milk and reduce the heat to low.

Add the fresh dill, season with salt and black pepper, and simmer gently for 2–3 minutes.

Return the cooked chicken to the skillet and stir to coat evenly in the sauce.

Combine and Finish

Add the cooked spaghetti to the skillet. Toss gently to coat with the creamy sauce.

Add a few tablespoons of the reserved pasta water at a time until the sauce reaches your desired consistency.

Taste and adjust seasoning with more salt, pepper, or dill, if needed.

Serve

Divide the pasta among bowls or plates.

Sprinkle with grated pecorino or vegan parmesan, if desired.

Garnish with fresh dill or parsley for a bright finish.

Serve warm and enjoy!