Name: Cashew Cream Cajun Chicken Pasta – Dairy Free! Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
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 large red pepper, thinly sliced; 1/2 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; 1/4 teaspoon dried thyme; Pinch or two of cayenne (optional) OR 2 tablespoons Cajun seasoning; 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)

If you’ve been craving a creamy, spicy pasta dish that hits every comfort food note—without the dairy—this Cashew Cream Cajun Chicken Pasta – Dairy Free! is exactly what you need. Tender bites of juicy chicken, vibrant peppers, and just the right amount of Cajun heat come together in a rich, silky sauce built from cashews instead of cream. It’s gluten free, customizable for plant-based eaters, and so irresistible that no one will guess it’s a lightened up version of the classic. Whether it’s a weeknight dinner or a special occasion, this dish brings warmth and flavor that make every bite memorable!

Cashew Cream Cajun Chicken Pasta – Dairy Free! Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Cashew Cream Cajun Chicken Pasta – Dairy Free! recipe plays a key role; from building deep flavor in the sauce to creating that luscious, creamy texture we all love. Here’s what you’ll need, along with tips so you can get the most out of each:

Raw cashews: These are the heart of your creamy sauce—soak them well for blender-ready silkiness.
Gluten free pasta: Classic penne or fusilli work perfectly and soak up all that rich Cajun flavor.
Olive oil: Adds depth and helps everything cook up golden and aromatic.
Boneless skinless chicken breasts: Go for small bite-sized pieces for fast, even cooking and tender results.
Yellow onion: Adds tasty sweetness and a savory backbone to your sauce.
Bell peppers (red & yellow/orange): Bring vivid color and a lovely natural sweetness to balance the spice.
Garlic: Three cloves create that familiar, craveable base note in every bite.
Tomato paste: This adds both acidity and depth, helping the sauce cling to your pasta.
Onion powder, garlic powder, dried oregano, smoked paprika, dried thyme, cayenne (or Cajun seasoning): Homemade or pre-mixed, these spices are what give the dish its signature Cajun kick.
Broth (chicken or vegetable): Helps blend the cashews into a luscious, pourable sauce with savory dimension.
Nutritional yeast: This is your “cheesy” secret weapon—just a bit turns the sauce ultra-savory and rich.
Salt and black pepper: Simple, essential, and for bringing all the flavors to life.
Parsley (optional): A bright, herby finish—don’t skip it if you have some on hand!

How to Make Cashew Cream Cajun Chicken Pasta – Dairy Free!

Step 1: Soak the Cashews

Start things off by soaking your raw cashews—this is the magic step that transforms them into a creamy, dreamy sauce base. Just cover them with freshly boiled water for at least 30 minutes (or up to an hour for extra creaminess). If you’re low on time, a quick simmer on the stove for about 10 minutes will also do the trick. The goal: plump, pale cashews that are ready to blend up smooth as silk.

Step 2: Cook the Pasta

Set a large pot of water on to boil and cook your gluten free pasta until just al dente, so it holds up perfectly once everything comes together. Before you drain it, scoop out about 3/4 cup of the starchy cooking water—this will help you adjust the consistency of your final sauce. Set the drained pasta aside and get ready for the next step.

Step 3: Mix Up Your Cajun Spice Blend

In a small bowl, stir together the onion powder, garlic powder, oregano, smoked paprika, thyme, and a pinch or two of cayenne (or just use your favorite Cajun seasoning). This is where the Cajun personality of the Cashew Cream Cajun Chicken Pasta – Dairy Free! really comes alive—you can play with the spice levels to suit your own palate.

Step 4: Sauté the Chicken

Heat two tablespoons of olive oil in a large skillet over medium high heat. Add the chicken pieces and sprinkle with a generous teaspoon of your Cajun seasoning, searing and stirring until every bite gets golden and is cooked through. Once done, slide the chicken onto a plate, keeping all those flavorful pan bits for the next step.

Step 5: Sauté the Veggies

Add your remaining olive oil to the same skillet and toss in the onion, bell peppers, and garlic. Sauté for 3–4 minutes, just until they’re slightly tender and fragrant. If the skillet gets a little dark, splash in a bit of water to help lift the caramelized bits and mellow the heat—so much flavor hides in those crispy edges!

Step 6: Build the Sauce Base

Stir the tomato paste and the rest of your Cajun seasoning into the veggies. Let this sizzle for about a minute, filling your kitchen with the most mouthwatering aroma. The tomato paste will darken, intensifying the flavor of your Cashew Cream Cajun Chicken Pasta – Dairy Free! and setting the stage for serious sauciness.

Step 7: Blend the Cashew Cream

Drain the soaked cashews and add them to a blender with the broth, nutritional yeast, salt, and black pepper. Blend for a full minute (or more, depending on your blender)—you want the sauce totally smooth and creamy with zero lumps. Taste and marvel at how rich and savory it is, with no dairy required!

Step 8: Bring It All Together

Return the skillet to medium low heat and add the cooked pasta, sautéed chicken, and your silky cashew cream sauce. Give everything a gentle stir, scraping up any browned bits from the skillet’s bottom for maximum flavor. Let it come to a low simmer so the sauce thickens and wraps every noodle and chunk of chicken in creamy goodness. Gradually add reserved pasta water to adjust the sauce’s thickness until it’s just the way you like it. One or two minutes, and you’re ready to serve!

How to Serve Cashew Cream Cajun Chicken Pasta – Dairy Free!

Garnishes

Scatter fresh parsley atop your finished bowl for a pop of green and a burst of herby brightness. You might also sprinkle on some extra black pepper, a pinch of smoked paprika, or even a dusting of nutritional yeast for an extra-cheesy touch—the perfect final flourish for any Cashew Cream Cajun Chicken Pasta – Dairy Free! plate.

Side Dishes

This pasta sings when paired with a crisp side salad (think mixed greens or a zippy arugula salad), or some roasted seasonal veggies. If you want something cozy, serve with gluten free garlic bread or a warm baguette to help scoop up all that sensational sauce.

Creative Ways to Present

For a fun dinner party twist, serve the Cashew Cream Cajun Chicken Pasta – Dairy Free! in individual bowls with extra grilled peppers on top, or serve it family-style in a big platter with heaps of parsley and lemon wedges on the side. Layering the pasta with extra colorful vegetables or topping with grilled vegan sausage is a playful and filling way to make the dish your own!

Make Ahead and Storage

Storing Leftovers

Leftover Cashew Cream Cajun Chicken Pasta – Dairy Free! will keep like a dream in the fridge for four to five days. Pop it into an airtight container as soon as it comes to room temperature, and you’ll have instant, flavor-packed lunches or dinners ready to enjoy all week.

Freezing

Freezing isn’t the best option for this dish, since gluten free pasta and creamy sauces made with cashews tend to change texture after thawing. The pasta can get mushy and the sauce may become grainy. If you do try freezing, keep the sauce and pasta separate for best results, but fresh is best with this recipe.

Reheating

The cashew cream sauce naturally thickens in the fridge, so when you’re ready to reheat, simply warm the pasta gently in a skillet over low heat—or in the microwave if you’re short on time. Add a splash of water, broth, or unsweetened nut milk to loosen the sauce, stirring until it’s luxuriously creamy again, just like fresh.

FAQs

Can I make Cashew Cream Cajun Chicken Pasta – Dairy Free! vegan?

Absolutely! Swap the chicken for pan-seared tofu cubes or your favorite plant-based protein, and use vegetable broth. The cashew-based sauce is already 100% plant-based, so you won’t miss a bit of the creaminess or flavor.

What’s the best type of gluten free pasta to use?

Short shapes like penne, fusilli, or rigatoni work best in Cashew Cream Cajun Chicken Pasta – Dairy Free! because they hold the sauce well and stay satisfyingly toothsome. Use your favorite brand—chickpea, rice, or corn-based all work beautifully!

Can I adjust the spice level in this pasta?

Of course! The homemade Cajun blend is easy to customize—use a light hand with cayenne for mild heat, or add extra for a bold kick. If you’re spice-sensitive, leave cayenne out entirely and go for a milder Cajun seasoning or smoked paprika instead.

Do I need a high-powered blender for the cashew cream?

A high-powered blender will give you the absolute smoothest sauce for Cashew Cream Cajun Chicken Pasta – Dairy Free!, but soaking the cashews well means even standard blenders can handle the job. Just blend a little longer and check for a super-smooth texture before using.

How can I meal prep Cashew Cream Cajun Chicken Pasta – Dairy Free!?

Make the cashew cream sauce up to three days in advance, and chop your veggies ahead of time. Cook the pasta and chicken when you’re ready to eat, then toss everything together for a time-saving, restaurant-worthy meal any night of the week.

Final Thoughts

This Cashew Cream Cajun Chicken Pasta – Dairy Free! is a creamy, spicy, nourishing dish that you’ll want to make on repeat. With its stunning flavors, inviting color, and dreamy texture, it never fails to impress. I hope you try it soon—your weeknights (and your tastebuds) will thank you!