Introduction

This Cashew Cream Cajun Chicken Pasta is a creamy, flavorful dish that combines tender chicken with a rich, dairy-free sauce. Using cashews for the creaminess and a blend of Cajun spices, it offers a delightful twist on a classic pasta meal perfect for weeknight dinners.

A white bowl filled with creamy orange pasta mixed with small pieces of light brown cooked chicken, thin slices of red and orange bell peppers, and sprinkled with fresh green chopped herbs on top. The pasta is penne, coated evenly in the sauce, with visible specks of black pepper. A fork with a wooden handle is placed inside the bowl on the right side, resting on the pasta. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup raw cashews
12 ounces gluten free pasta
3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 small yellow onion, finely diced
1/2 a large red pepper, thinly sliced
1/2 a large yellow or orange pepper, thinly sliced
3 cloves of garlic, chopped
2 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ teaspoon dried thyme
Pinch or two of cayenne (optional)
OR 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
1 1/2 cups broth (chicken or vegetable)
2 tablespoons nutritional yeast
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Parsley, to garnish (optional)

Instructions

Step 1: Place raw cashews in a heatproof bowl and cover with just-boiled water. Soak for at least 30 minutes or up to an hour. For a quicker option, simmer the cashews on the stove for about 10 minutes until pale and plump.
Step 2: Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions. Reserve about 3/4 cup of the pasta cooking water, then drain pasta and set aside.
Step 3: In a small bowl, combine all dried spices: onion powder, garlic powder, oregano, smoked paprika, thyme, and cayenne if using. Mix well.
Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add chicken pieces and sprinkle with 1 teaspoon of the spice mix (or Cajun seasoning). Cook, turning frequently, until chicken is cooked through. Remove chicken to a plate and set aside.
Step 5: Add the remaining 1 tablespoon of olive oil to the skillet. Add diced onion, sliced bell peppers, and chopped garlic. Sauté for 3–4 minutes until vegetables are tender. If the pan darkens too much, add a splash of water to loosen browned bits and lower heat slightly.
Step 6: Stir in tomato paste and the rest of the spice mix. Cook for another minute, stirring often, until fragrant and tomato paste darkens slightly. Remove skillet from heat.
Step 7: Drain the soaked cashews and add them to a blender with broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high until completely smooth and creamy, about one minute.
Step 8: Return the skillet to medium-low heat. Add cooked pasta, chicken, and cashew cream sauce. Stir well, scraping any browned bits from the bottom. Bring to a gentle simmer and let thicken for a minute or two. Add reserved pasta water gradually to adjust the sauce consistency, adding more broth or water if needed.
Step 9: Taste and adjust seasoning with additional salt and pepper as desired. Garnish with fresh parsley if using and serve immediately.

Tips & Variations

Soaking cashews overnight makes the cream even smoother and richer.
For extra heat, add more cayenne or a pinch of crushed red pepper flakes.
Swap gluten-free pasta for regular pasta if preferred.
Try different bell pepper colors for a vibrant dish.
If you don’t have nutritional yeast, a small amount of vegan parmesan or omitted entirely still works.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce as needed. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

A close-up view of a bowl filled with creamy penne pasta mixed with pieces of chicken and sliced red bell peppers. The pasta is coated in a light orange sauce, giving it a smooth and slightly glossy texture. The dish is sprinkled with finely chopped green herbs and black pepper, adding a touch of color contrast. The pasta, chicken, and peppers create a layered effect with the chicken pieces slightly larger and more rounded, while the pasta tubes are elongated and smooth. The white bowl has small dark speckles and ridges, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free and vegan?

Yes, the recipe is naturally dairy-free. To make it vegan, use vegetable broth and omit the chicken or replace it with plant-based protein like tofu or tempeh.

What can I use instead of cashews?

If you have a nut allergy or don’t have cashews, you can try using soaked sunflower seeds or silken tofu blended with broth, but the texture and flavor will vary slightly.