Cook the pasta in salted boiling water according to package instructions for 8-10 minutes. Reserve ¾ cup of cooking water before draining.

Prepare the spice mix by combining dried spices in a small bowl.

Sauté the seasoned chicken breast in olive oil over medium-high heat for 5-7 minutes on each side until cooked through. Let rest.

Sauté diced onion, bell pepper, and minced garlic in the same skillet until softened.

Blend soaked cashews, vegetable broth, nutritional yeast, and salt in a high-speed blender until smooth and creamy.

Combine the sautéed vegetables, cooked pasta, and sliced chicken in the skillet. Add cashew cream sauce and stir to combine, simmer for 1-2 minutes.

Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve hot.