Cashew Cream Cajun Chicken Pasta

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This creamy Cajun chicken pasta is proof that you don’t need dairy to enjoy a rich, satisfying sauce. With a cashew‑based “cream,” bold Cajun seasoning, tender chicken, and vibrant peppers, it delivers all the cozy, spicy flavors of a classic—without gluten or dairy. It’s perfect for weeknights when you want something hearty but wholesome.

Plus, it’s flexible enough for a vegan version: just swap the chicken for tofu or tempeh and use vegetable broth. The cashew cream brings silkiness, while the Cajun spices bring a kick—together they turn simple ingredients into something special.

Why You’ll Love This Recipe

• Dairy-free, gluten-free, and easy to adapt
• Rich, creamy texture from cashews—not cream
• Big flavor thanks to Cajun seasoning and spices
• One skillet for most of the cooking—easy cleanup
• Crowd-pleasing and healthy enough for weeknight meals

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Ingredients

• ¾ cup raw cashews
• 12 oz gluten-free pasta
• 3 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ small yellow onion, finely diced
• ½ large red bell pepper, thinly sliced
• ½ large yellow (or orange) bell pepper, thinly sliced
• 3 cloves garlic, chopped
• 2 tbsp tomato paste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ¼ tsp dried thyme
• Pinch or two of cayenne (optional)
• Or 2 tbsp Cajun seasoning (in place of the above spices)
• 1½ cups broth (chicken or vegetable)
• 2 tbsp nutritional yeast
• 1½ tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Soak the Cashews

• Place raw cashews in a heat‑proof bowl and cover with just-boiled water. Let soak at least 30 minutes or up to an hour.
• (If in a hurry, simmer cashews on the stovetop ~10 minutes until plump.)

Step 2: Cook the Pasta

• Bring a large pot of salted water to boil and cook pasta per package instructions.
• Reserve about ¾ cup pasta cooking water before draining.
• Drain and set aside.

Step 3: Mix the Spices

• In a small bowl, combine onion powder, garlic powder, oregano, smoked paprika, dried thyme, and cayenne (if using).
• If using Cajun seasoning instead, you can skip this step and just use the Cajun seasoning.

Step 4: Sear the Chicken

• Heat 2 tbsp olive oil over medium-high heat in a large skillet.
• Add chicken pieces and sprinkle with 1 tsp of the spice mix (or Cajun seasoning).
• Cook, turning, until the chicken is cooked through. Remove to a plate and set aside.

Step 5: Sauté the Vegetables

• Add remaining 1 tbsp olive oil to the skillet.
• Add onion, bell peppers, and garlic, and sauté 3–4 minutes until tender.
• If the pan starts browning too much, add a splash of water and reduce heat.

Step 6: Add Tomato Paste & Spices

• Stir in tomato paste and the rest of the spice mix (or Cajun seasoning).
• Cook ~1 minute until fragrant and paste darkens slightly.

Step 7: Blend the Cashew Cream

• Drain the soaked cashews and add to a blender with broth, nutritional yeast, salt, and pepper.
• Blend until very smooth and creamy (about 1 minute or more).

Step 8: Combine Everything

• Return the skillet to medium-low heat.
• Add cooked pasta, seared chicken, and the cashew cream sauce.
• Stir to combine, scraping up any flavorful bits from the pan.
• Let simmer a minute or two until the sauce thickens and coats everything.
• Add reserved pasta water a little at a time to reach your preferred consistency.
• Taste and adjust salt/pepper as needed.

Step 9: Serve

• Garnish with fresh parsley if desired
• Serve immediately while hot

Tips for Success

• Use high-speed blender for the creamiest cashew sauce
• Be cautious with additional water or broth—it can thin the sauce too much
• Adjust heat via cayenne or extra Cajun seasoning
• For vegan version, replace chicken with tofu, seitan, or tempeh
• Let the sauce simmer just enough to meld flavors but avoid overcooking

Storage

• Refrigerator: Store in an airtight container for up to 3–4 days
• Freezer: Freeze portions in freezer-safe containers (sauce may slightly separate upon thawing)
• Reheat: Gently warm in a skillet, adding a splash of broth or water if it thickened too much

FAQs

Can I use cashew cream from a can instead of soaking my own?
You can, but homemade soaked cashews often yield a richer texture and cleaner flavor.

Can I omit the tomato paste?
You could, but tomato paste adds depth and richness that help balance the creaminess.

What’s a good substitute for nutritional yeast?
It adds a savory, “cheesy” note—if omitting, increase salt slightly or consider a plant-based cheese.

Can I skip the peppers or onion?
Yes—feel free to adjust veggies to your preference or what you have on hand.

Final Thoughts

This Cashew Cream Cajun Chicken Pasta hits all the cozy, flavorful notes without relying on dairy or gluten. It’s proof that healthier swaps can still deliver bold, comforting meals. The cashew cream brings that silky texture we all crave, and the Cajun seasoning brings the kick.

If you’re looking for a dish that feels indulgent yet better-for-you, this one’s a winner. It’s perfect for family dinners, batch cooking, or serving guests who need dietary accommodations. Serve it warm, let the flavors shine, and enjoy every creamy, spicy bite.

Share Your Creations

Tried this recipe? Post a photo and tag #CashewCajunPasta or #DairyFreeComfort—would love to see your version!