Welcome to your new favorite comfort food. This is the ultimate recipe for a rich, spicy, and unbelievably creamy pasta dish that is completely dairy-free and gluten-free.
Table of Contents
This Cashew Cream Cajun Chicken Pasta delivers all the decadent flavor of a classic creamy pasta, thanks to a magical, silky sauce made from blended cashews.
It’s a healthy, restaurant-quality meal that is surprisingly easy to make on any weeknight.
A Little Story About This Dish
I’ve always been a huge fan of big, bold pasta dishes, especially a spicy creamy cajun pasta. The challenge came when I needed a cajun chicken pasta (dairy free) option that didn’t sacrifice any of the richness. I tried versions with coconut milk, but wanted something more neutral and savory.
The answer was cashews. Soaking and blending them creates a luxurious cream that is the perfect base for this spicy, veggie-packed sauce. This recipe is the ultimate creamy cajun chicken pasta gluten free meal that satisfies every time.
This Cashew Cream Cajun Chicken Pasta is proof that you can have an incredibly indulgent meal that is also packed with wholesome ingredients.
Get Ready to Cook!
You are about to create a skillet full of the most vibrant and delicious Cashew Cream Cajun Chicken Pasta. Let’s go over a few key tips for perfect results.
What to Expect
Time: About 45 minutes (plus cashew soaking time).
Difficulty: Easy! The steps are straightforward, and your blender does the hard work.
Before You Begin
The number one secret to the incredibly silky sauce is to soak your raw cashews in hot water for at least 30 minutes. This softens them up, allowing them to blend into a perfectly smooth and luxurious cream.
Always reserve some of your pasta cooking water before you drain it! This starchy water is the key to thinning the cashew sauce to the perfect consistency while helping it cling to every piece of pasta.
Finally, for the best flavor, make your own Cajun seasoning blend. This allows you to control the spice level and ensures your Cashew Cream Cajun Chicken Pasta tastes fresh and vibrant.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients you’ll need to create this amazing Cashew Cream Cajun Chicken Pasta.
| Ingredient | Amount |
| For the Pasta & Chicken: | |
| Raw Cashews | ¾ cup |
| Gluten-Free Pasta | 12 ounces |
| Olive Oil, divided | 3 tablespoons |
| Boneless Skinless Chicken Breasts | 1 pound, cut into bite-sized pieces |
| Small Yellow Onion, finely diced | ½ |
| Large Red Bell Pepper, thinly sliced | ½ |
| Large Yellow or Orange Bell Pepper, thinly sliced | ½ |
| Garlic Cloves, chopped | 3 |
| For the Seasoning & Sauce: | |
| Tomato Paste | 2 tablespoons |
| Onion Powder | 1 teaspoon |
| Garlic Powder | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Smoked Paprika | 1 teaspoon |
| Dried Thyme | ¼ teaspoon |
| Cayenne Pepper | A pinch or two (optional) |
| OR use 2 tbsp Cajun Seasoning instead of the spices above | |
| Chicken or Vegetable Broth | 1 ½ cups |
| Nutritional Yeast | 2 tablespoons |
| Salt and Black Pepper | To taste |
| Fresh Parsley, to garnish | Optional |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make the perfect Cashew Cream Cajun Chicken Pasta.
1. Soak the Cashews & Cook the Pasta:
First, place your raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes. While they soak, bring a large pot of salted water to a boil and cook your gluten-free pasta according to the package directions. Before draining, reserve about ¾ cup of the starchy cooking water.
2. Season and Cook the Chicken:
In a small bowl, mix together all your dried spices (onion powder through cayenne). Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with 1 teaspoon of your spice mix. Cook until browned and cooked through, then remove the chicken to a plate.
3. Sauté the Vegetables:
Add the remaining tablespoon of olive oil to the skillet. Add the diced onion, sliced peppers, and chopped garlic. Sauté for 3-4 minutes until tender.
4. Bloom the Spices:
Stir in the tomato paste and the rest of your Cajun spice blend. Cook for one minute more, stirring constantly, until the paste darkens and the spices are very fragrant. Remove the skillet from the heat for a moment.
5. Blend the Cashew Cream Sauce:
Drain your soaked cashews and add them to a high-speed blender. Pour in the broth, nutritional yeast, salt, and pepper. Blend on high for at least a full minute until the sauce is completely smooth and creamy.
6. Bring It All Together:
Return the skillet to medium-low heat. Pour in the cooked pasta, the cooked chicken, and the beautiful cashew cream sauce. Stir everything together, scraping up any flavorful browned bits from the bottom of the pan.
7. Simmer and Serve:
Bring the skillet to a gentle simmer. As it simmers, add your reserved pasta water, a little at a time, until the sauce reaches your desired creamy consistency. Taste and adjust with more salt and pepper if needed. Serve your Cashew Cream Cajun Chicken Pasta hot, garnished with fresh parsley.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers to perfect your Cashew Cream Cajun Chicken Pasta.
Pro Tip: Nutritional yeast is the secret to a savory, cheesy flavor without any dairy. You can find it in the health food aisle of most grocery stores.
Storage and Reheating: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 4-5 days. The sauce will thicken as it cools. To reheat, warm it gently in a skillet or the microwave, adding a splash of water, broth, or nut milk to bring back its creamy consistency.
If you’re looking for new gluten-free meal ideas, these recipes should give you some inspiration: Gluten Free Chicken Taquitos, Gluten Free Fried Chicken, Gluten Free Chicken Parmesan.
Your Burning Questions Answered!
Here are answers to common questions about making this creamy cajun chicken pasta gluten free dish.
1. Why do I have to soak the cashews? What do they do?
Soaking raw cashews in hot water softens them dramatically. This allows them to break down completely in a blender, transforming into an incredibly smooth, creamy, and neutral-flavored base that mimics heavy cream without any of the dairy. It’s the key to the luxurious texture of this pasta sauce.
2. Can I make this Cashew Cream Cajun Chicken Pasta vegan?
Absolutely! This dish is very easy to make into a creamy cajun veggie pasta. Simply omit the chicken (or replace it with sautéed mushrooms or chickpeas), and be sure to use vegetable broth. The rest of the recipe is already completely plant-based.
3. Is the nutritional yeast necessary? What is it?
While you can make the recipe without it, nutritional yeast is highly recommended. It’s a deactivated yeast with a nutty, cheesy, and savory flavor. It’s a key ingredient in dairy-free cooking that adds a depth of flavor that helps replicate the umami you’d normally get from parmesan cheese.
Dig In & Enjoy!
You are now ready to create a meal that is a true comfort food masterpiece, packed with flavor and wholesome ingredients. Enjoy every creamy, spicy bite of your homemade Cashew Cream Cajun Chicken Pasta!
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The Best Creamy Cashew Cream Cajun Chicken Pasta (Gluten-Free & Dairy-Free!)
- Total Time: 40 minutes (plus soak time)
- Yield: 6 servings 1x
Description
The ultimate creamy Cashew Cream Cajun Chicken Pasta that is both gluten-free and dairy-free! A rich, silky cashew cream sauce is tossed with spicy chicken, tender vegetables, and gluten-free pasta for a truly satisfying and healthy comfort food meal.
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 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
2 tablespoons Cajun seasoning (or a mix of 1 tsp each of onion powder, garlic powder, oregano, paprika, plus thyme & cayenne)
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
Fresh parsley, to garnish (optional)
Instructions
1. Cover raw cashews with just-boiled water and let soak for at least 30 minutes. Meanwhile, cook gluten-free pasta according to package directions. Reserve about 3/4 cup of the starchy cooking water before draining.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, sprinkle with 1 tsp of the Cajun seasoning, and cook until browned and cooked through. Remove to a plate.
3. Add the remaining 1 tbsp olive oil to the skillet with the onion, bell peppers, and garlic. Sauté for 3-4 minutes until tender.
4. Stir in the tomato paste and the remaining Cajun seasoning. Cook for 1 minute more until fragrant.
5. Drain the soaked cashews. Add them to a high-speed blender with the broth, nutritional yeast, salt, and pepper. Blend on high until completely smooth and creamy.
6. Return the skillet to medium-low heat. Add the cooked pasta, cooked chicken, and the cashew cream sauce. Stir to combine.
7. Bring to a simmer, then add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
8. Season to taste with more salt and pepper, garnish with parsley, and serve immediately.
Notes
Quick Soak Tip: If you’re short on time, you can simmer the cashews on the stovetop for 10 minutes instead of soaking.
Storage: Leftovers will keep in the refrigerator for 4-5 days in a sealed container.
Reheating: The sauce will thicken in the fridge. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce and make it creamy again.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Pasta
- Method: Sautéing, Blending
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 489
- Sugar: 3.3g
- Sodium: 857mg
- Fat: 19.2g
- Saturated Fat: 3g
- Unsaturated Fat: 16.2g
- Trans Fat: 0g
- Carbohydrates: 54.9g
- Fiber: 4.1g
- Protein: 26.6g
- Cholesterol: 56.4mg