Description
This Cashew Cream Cajun Chicken Pasta is a dairy-free, gluten-free twist on a restaurant favorite. Tender chicken breast, bell peppers, and a rich, silky cashew cream sauce come together with bold Cajun spices, coating every bite of pasta in luscious flavor. Perfect for weeknights, this recipe accommodates dietary needs without sacrificing comfort or taste.
Ingredients
For the Cashew Cream Sauce
- 3/4 cup raw cashews
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
For the Pasta
- 12 ounces gluten-free pasta
- About 3/4 cup reserved pasta cooking water
For the Chicken and Veggies
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 1/2 small yellow onion, finely diced
- 1/2 large red bell pepper, thinly sliced
- 1/2 large yellow or orange bell pepper, thinly sliced
- 3 cloves garlic, chopped
For the Cajun Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Pinch or two cayenne pepper (optional)
- OR 2 tablespoons Cajun seasoning (in place of the above spices)
Other
- 2 tablespoons tomato paste
- Parsley, to garnish (optional)
Instructions
- Soak the Cashews: In a heat-proof bowl, cover the raw cashews with just-boiled water and let soak for at least 30 minutes (or up to an hour). For a faster method, simmer the cashews on the stovetop for about 10 minutes until pale and plump.
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Cook the gluten-free pasta according to package instructions. Before draining, reserve about 3/4 cup of the pasta cooking water, then drain and set aside.
- Mix the Cajun Spices: In a small bowl, combine the onion powder, garlic powder, dried oregano, smoked paprika, dried thyme, and cayenne (if using). Mix well to create your Cajun spice blend. Alternatively, use 2 tablespoons of prepared Cajun seasoning in place of the individual spices.
- Cook the Chicken: Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add the chicken pieces and sprinkle with 1 teaspoon of the Cajun seasoning mix. Cook, turning as needed, until the chicken is cooked through and golden. Remove to a plate and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. Add diced onion, sliced bell peppers, and chopped garlic. Sauté for 3-4 minutes, until softened. If the bottom becomes too dark, add a splash of water and reduce the heat slightly to release brown bits.
- Add Tomato Paste & Seasonings: Stir in the tomato paste and remaining Cajun seasoning. Cook, stirring frequently, for another minute until fragrant and the tomato paste deepens in color. Remove skillet from heat while you prepare the sauce.
- Make the Cashew Cream Sauce: Drain cashews and transfer to a blender. Add broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high for at least one minute until the sauce is super smooth and creamy.
- Combine Everything: Return the skillet to the stove on medium-low heat. Add the cooked pasta, cooked chicken, and the cashew cream sauce to the pan. Stir to combine and scrape up any browned bits from the bottom. Bring to a simmer, letting the sauce coat the pasta and chicken for a minute or two. Gradually add reserved pasta water to thin the sauce to your liking, stirring well. Add more broth or water if needed for a creamier consistency.
- Season & Serve: Taste and adjust the salt and pepper as needed. Top with fresh parsley if desired, and serve hot.
Notes
- For an easy shortcut, use 2 tablespoons of store-bought Cajun seasoning instead of the individual spices.
- If you forget to reserve pasta water, extra broth or plain water will work for thinning the sauce.
- To make it vegan, substitute plant-based chicken or extra sautéed veggies.
- Sauce thickens as it sits; add a splash of water or broth when reheating leftovers.
- This recipe works with regular or whole wheat pasta if gluten-free isn’t required.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, Cajun-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 435
- Sugar: 4g
- Sodium: 835mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 48mg
