Cajun Chicken Pasta with Cashew Cream (Dairy-Free)

Dairy-free and gluten-free, this creamy Cajun chicken pasta uses cashew cream in place of dairy for a cozy, flavorful meal that’s simple to make and full of satisfying Cajun seasoning.

• 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 large red pepper, thinly sliced
• 1/2 large yellow or orange pepper, thinly sliced
• 3 cloves 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 cayenne (optional)
• OR
• 2 tablespoons Cajun seasoning (as a shortcut)
• 1 1/2 cups broth (chicken or vegetable)
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Parsley, to garnish (optional)

Instructions

1. Before you start: In a heatproof bowl, cover raw cashews with just-boiled water and soak at least 30 minutes (up to 1 hour). If short on time, simmer cashews for about 10 minutes until soft.
2. Cook the pasta: Bring a large pot of lightly salted water to a boil and cook the gluten-free pasta according to package directions. Reserve about 3/4 cup of the cooking water, then drain and set aside.
3. Make the spice blend: In a small bowl, mix onion powder, garlic powder, oregano, smoked paprika, thyme, and cayenne (if using) until combined. Alternatively, use 2 tablespoons Cajun seasoning as a shortcut.
4. Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with about 1 teaspoon of the spice blend. Sear until cooked through, turning to brown evenly. Remove chicken to a plate and set aside.
5. Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion, sliced bell peppers, and chopped garlic 3–4 minutes until tender. If the pan browns too much, add a tablespoon or two of water and reduce the heat.
6. Add tomato paste and spices: Stir in the tomato paste and the remaining spice blend. Cook 1 minute until the paste darkens slightly and the spices become fragrant. Remove from heat while you blend the cashew cream.
7. Blend the cashew cream: Drain the soaked cashews and place in a blender with the broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high for at least one minute until very smooth.
8. Combine and simmer: Return the skillet to medium-low heat. Add the cooked pasta, chicken, and cashew cream. Stir, scrape up any browned bits, and bring to a gentle simmer. Cook 1–2 minutes until the sauce thickens and coats the pasta. Add reserved pasta water a little at a time to reach your desired consistency; broth or water can be used if you didn’t save pasta water.
9. Finish and serve: Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.

Storage: This pasta keeps in the refrigerator for 4–5 days in a sealed container.

Freezing: Freezing is not recommended; the texture of the pasta and sauce may degrade on reheating.

To reheat: The cashew cream will thicken after refrigeration. Warm gently on low in a skillet or microwave, adding water, unsweetened nut milk, or broth a little at a time until the sauce reaches the desired consistency.