This creamy Cajun chicken pasta is a wholesome, dairy-free alternative to the comfort food classic. It uses a rich cashew-based sauce to deliver a velvety texture without the need for cream or cheese.

List of ingredients

3/4 cup raw cashews – soaked and blended for the cream base
12 ounces gluten free pasta – use a brown rice variety for best texture
3 tablespoons olive oil, divided – for searing chicken and sautéing vegetables
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 – for depth and color
1 teaspoon onion powder – part of the spice blend
1 teaspoon garlic powder – part of the spice blend
1 teaspoon dried oregano – part of the spice blend
1 teaspoon smoked paprika – part of the spice blend
1/4 teaspoon dried thyme – part of the spice blend
Pinch or two of cayenne – optional for extra heat
2 tablespoons Cajun seasoning – alternative to using individual spices
1 1/2 cups broth – chicken or vegetable broth
2 tablespoons nutritional yeast – adds a cheesy, savory flavor
1 1/2 teaspoons kosher salt – or adjust to taste
1/2 teaspoon black pepper – or adjust to taste
Parsley – optional for garnish

step-by-step instructions

Prepare Cashews: Place raw cashews in a heat proof bowl and cover with just boiled water. Let soak for 30 to 60 minutes. For a faster method, simmer cashews on the stove for 10 minutes until they are pale and plump.
Cook Pasta: Boil a large pot of lightly salted water and cook the gluten free pasta according to the package directions. Reserve about 3/4 cup of the cooking water before draining and setting the pasta aside.
Mix Spices: In a small bowl, combine the onion powder, garlic powder, oregano, paprika, thyme, and cayenne if you are not using a pre-made Cajun seasoning. Mix until well combined.
Sear Chicken: Heat 2 tablespoons of olive oil over medium high heat in a large skillet. Add chicken pieces and sprinkle with 1 teaspoon of the spice blend. Cook until browned on all sides and cooked through, then remove to a plate.
Sauté Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Sauté the diced onion, sliced bell peppers, and chopped garlic for 3-4 minutes until tender. If the pan gets too dark, add a tablespoon of water to deglaze the bottom.
Bloom Aromatics: Stir in the tomato paste and the remaining spice blend. Cook for one more minute, stirring frequently, until the spices are aromatic and the paste darkens slightly. Remove the skillet from the heat.
Blend Sauce: Drain the soaked cashews and place them in a blender. Add the broth, nutritional yeast, salt, and black pepper. Blend on high for at least one minute until the mixture is completely smooth and creamy.
Combine Ingredients: Return the skillet to medium low heat. Add the cooked pasta, cooked chicken, and the cashew cream sauce. Stir well, scraping up any brown bits from the bottom of the pan.
Simmer and Finish: Let the mixture simmer for 1-2 minutes until the sauce coats everything. Slowly stir in the reserved pasta water a bit at a time until the desired consistency is reached.
Garnish: Season with additional salt and pepper if needed. Top with fresh parsley and serve immediately.

Vegetable Expansion Ideas

Adding Fresh Spinach

Fresh baby spinach can be stirred into the pasta during the final minute of simmering. The residual heat will wilt the leaves without overcooking them, preserving the bright green color and nutrients.

Incorporating Broccoli Florets

To add broccoli, toss small florets into the boiling pasta water during the last two minutes of cooking. Drain them along with the pasta and fold them into the creamy sauce at the end.

Using Sliced Asparagus

Asparagus cooks quickly and maintains a nice snap when not overprocessed. Add raw, bite-sized asparagus pieces directly into the skillet along with the chicken and pasta during the final assembly.

Adding Sliced Zucchini

Zucchini blends well with the bell peppers in this recipe. Dice the zucchini into half-moons and sauté them with the onions and peppers until they are just tender before adding the tomato paste.

Mastering the Cashew Cream

Using Raw Versus Roasted Cashews

Raw cashews are the ideal choice because they blend into a smoother, more neutral cream. If you only have roasted cashews, soak them for twice as long or simmer them on the stove to ensure they soften sufficiently.

Achieving a Silky Texture

High-speed blending is key to removing any graininess from the nut cream. Blend for a full minute or more, ensuring the cashews are fully emulsified with the broth and nutritional yeast.

The Role of Nutritional Yeast

Nutritional yeast provides a savory, nutty, and slightly cheesy flavor that mimics dairy. It helps thicken the sauce and adds a depth of flavor that complements the Cajun spices.

Adjusting Sauce Thickness

Cashew cream thickens significantly as it heats and as the pasta absorbs moisture. Always keep reserved pasta water or extra broth on hand to thin the sauce back to your preferred consistency.

Pasta Selection and Preparation

Best Gluten Free Pasta Types

Brown rice pasta typically offers the most traditional texture and holds up well to heavy sauces. Avoid pastas that become too mushy, as the simmering step at the end will cook them further.

Preventing Pasta Stickiness

Gluten free pasta can release more starch than wheat pasta, making it prone to sticking. Rinse the pasta briefly with warm water after draining if you notice it clumping before it hits the sauce.

Cooking Al Dente

Cook your pasta for one minute less than the package instructions suggest. This prevents the noodles from becoming overcooked when they are simmered in the cashew cream sauce.

Customizing Spice and Heat

Controlling the Cayenne Level

The heat in this dish comes primarily from the cayenne pepper or the specific blend of your Cajun seasoning. Start with a pinch and increase gradually to match your heat tolerance.

Enhancing the Smoky Profile

Smoked paprika provides a characteristic charred flavor essential to Cajun cuisine. For a deeper smokiness, you can add a small drop of liquid smoke or increase the paprika measurement.

Balancing Saltiness

Depending on the salt content of your broth, you may need more or less kosher salt. Taste the sauce after blending but before adding the pasta to ensure the seasoning is balanced.

Serving and Side Dish Suggestions

Pairing with Garlic Bread

Toasted baguette slices with garlic and olive oil are perfect for scopping up the extra cashew cream. Ensure the bread is crisp to provide a textural contrast to the creamy pasta.

Adding a Fresh Green Salad

A crisp salad with a lemon vinaigrette helps cut through the richness of the cashew cream. Use mixed greens, cucumbers, and cherry tomatoes for a refreshing balance.

Serving with Steamed Greens

Steamed kale or collard greens are traditional accompaniments to Cajun flavors. The slight bitterness of the greens complements the spicy and creamy profile of the chicken pasta.

Storage and Reheating Guidelines

Refrigerator Storage

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The sauce will naturally thicken and may appear solid when cold, which is normal for cashew-based creams.

Reheating for Best Texture

Warm the pasta in a skillet over low heat or in the microwave. Add a splash of water, vegetable broth, or unsweetened almond milk to loosen the sauce as it heats up.

Why Freezing is Not Recommended

Freezing this dish often results in the cashew cream separating or the pasta becoming grainy. For the best quality, it is recommended to eat the dish fresh or store it only in the fridge.

Troubleshooting Common Issues

Fixing a Gritty Sauce

If the sauce feels gritty, it is usually because the cashews were not soaked long enough or not blended sufficiently. Try blending the sauce again for another 30 seconds on the highest setting.

Preventing Dry Chicken

Avoid cooking the chicken for too long during the initial searing phase. Remove the pieces as soon as they are cooked through and only return them to the pan at the very end.

Managing Burnt Pan Bits

When sautéing vegetables, the tomato paste and spices can stick to the pan. Use a tablespoon of water to deglaze the pan, which lifts the flavorful brown bits and incorporates them into the sauce.

Frequently Asked Questions

Can I use a different nut for the cream?

You can substitute cashews with blanched almonds or sunflower seeds for a nut-free option. Note that sunflower seeds may add a slightly more intense, earthy flavor to the dish.

Is this recipe spicy?

The spice level depends on your choice of Cajun seasoning and the amount of cayenne pepper added. It is generally mild to medium, but you can easily adjust it to be very spicy.

What if I don’t have nutritional yeast?

You can omit the nutritional yeast, though the sauce will lose some of its savory, cheesy depth. You can add a small amount of extra salt or a teaspoon of lemon juice to brighten the flavor.

Can I use a different protein?

Yes, this sauce works well with shrimp or tofu. If using shrimp, sauté them quickly and remove them from the pan even earlier than the chicken to avoid overcooking.

Do I have to soak the cashews?

Soaking is essential for a creamy texture. If you skip this step, the sauce will likely remain grainy regardless of how long you blend it.