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Cashew Cream Cajun Chicken Pasta – Dairy Free Recipe

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4.4 from 54 reviews

This Cashew Cream Cajun Chicken Pasta recipe is a delicious and dairy-free twist on classic creamy Cajun pasta. It uses raw cashews to create a rich, velvety sauce, combined with tender chicken, sautéed peppers, and perfectly seasoned with Cajun spices. Gluten-free pasta makes this dish suitable for those avoiding gluten, and the flavorful, creamy sauce is enhanced with nutritional yeast for a subtle cheesy note without any dairy. Ideal for a comforting weeknight dinner, this recipe balances creamy textures with bold, spicy flavors through a stovetop cooking method.

Ingredients

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
  • 1/2 teaspoon black pepper

Pasta & Chicken

  • 12 ounces gluten free pasta
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 3 tablespoons olive oil, divided

Vegetables & Flavorings

  • 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 garlic, chopped
  • 2 tablespoons tomato paste

Spices

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • Pinch or two of cayenne pepper (optional)

Optional Alternative Spice Mix

  • 2 tablespoons Cajun seasoning (used instead of onion powder, garlic powder, oregano, paprika, and thyme)

To Garnish

  • Parsley (optional)

Instructions

  1. Soak the Cashews: In a heatproof bowl, cover raw cashews with just boiled water and let them soak for at least 30 minutes or up to an hour. For a quicker option, simmer cashews on the stovetop for about 10 minutes until they are pale and plump.
  2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Cook gluten free pasta according to package instructions until al dente. Reserve about 3/4 cup of the cooking water before draining the pasta and setting it aside.
  3. Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, dried oregano, smoked paprika, dried thyme, and cayenne pepper (if using). Mix well. Alternatively, you can use 2 tablespoons of Cajun seasoning instead of the individual dried spices.
  4. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken pieces and sprinkle with 1 teaspoon of the prepared Cajun seasoning (or seasoning mix). Cook chicken, turning frequently, until cooked through and browned on all sides. Remove chicken from skillet and set aside.
  5. Sauté the Vegetables: Add remaining 1 tablespoon olive oil to the skillet along with diced onion, red and yellow/orange peppers, and chopped garlic. Sauté for 3-4 minutes until vegetables are tender. If the skillet browns too much on the bottom, add a tablespoon or two of water to loosen bits and reduce heat slightly.
  6. Add Tomato Paste and Spices: Stir in the tomato paste and remaining Cajun seasoning. Cook for about a minute, stirring often until the tomato paste darkens and spices become fragrant. Remove the skillet from heat.
  7. Blend the Cashew Cream Sauce: Drain the soaked cashews and transfer them to a blender. Add broth, nutritional yeast, salt, and black pepper. Blend on high for at least one minute until the sauce is very smooth and creamy.
  8. Combine and Simmer: Return the skillet to medium-low heat. Add the cooked pasta, cooked chicken, and cashew cream sauce to the skillet. Stir everything together, scraping up brown bits from the bottom of the pan. Bring to a gentle simmer and allow the sauce to thicken and coat the pasta and chicken, stirring occasionally for 1-2 minutes. Add reserved pasta water gradually to thin the sauce to your preferred consistency. If more liquid is needed, you can use additional broth or water.
  9. Season and Serve: Taste and adjust seasoning with additional salt and black pepper if needed. Garnish with fresh parsley if desired, then serve hot.

Notes

  • Soaking cashews softens them for smoother blending but simmering can speed up the process.
  • Using gluten free pasta makes this recipe suitable for gluten-sensitive diets.
  • The nutritional yeast adds a savory, cheesy flavor without dairy.
  • Adjust cayenne or Cajun seasoning to control spice level.
  • Reserved pasta water helps adjust sauce consistency and enhances creaminess when added gradually.
  • Parsley garnish adds freshness but is optional.

Find it online: https://deliciousyum.com/cashew-cream-cajun-chicken-pasta-dairy-free-recipe/