If you have gone dairy-free, you probably miss creamy pasta.
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I know I did. I missed that rich, velvety sauce that clings to every noodle. Most dairy-free alternatives are thin or taste overwhelmingly like coconut.
This Chicken Pasta with Cashew Cream Cajun changes everything.
It is impossibly creamy, packed with smoky heat, and completely safe for a gluten-free and dairy-free diet. The “cream” sauce is made from blended cashews, and I promise, no one will guess it is vegan.
A Little Story About This Dish
When I first started cooking without dairy, I was skeptical of “nut cheese” sauces.
How could a nut replace heavy cream? But the first time I blended soaked cashews with nutritional yeast, my mind was blown.
It creates a silkiness that rivals any Alfredo. When I combined that neutral, creamy base with zesty Cajun spices and tender chicken, this Chicken Pasta with Cashew Cream Cajun became an instant weekly staple in my house. It satisfies that craving for comfort food without the stomachache.
Get Ready to Cook!
What to Expect:
This is a hearty, filling dinner. You will need a blender to make the sauce and a large skillet to cook the chicken and veggies. The result is a thick, luxurious pasta dish with a kick of heat.
Before You Begin:
You must soak the cashews.
Do not skip this. If you blend raw, hard cashews, your sauce will be gritty. Soaking them makes them soft and ensures your Chicken Pasta with Cashew Cream Cajun is silky smooth.
The Heart of the Dish: Ingredients You’ll Need
The magic lies in the spice blend and the cashew base.
| Quantity | Ingredient | Note |
| 1 lb | Chicken Breast | Boneless, skinless, cut into bites |
| 12 oz | GF Pasta | Penne or Rotini work best |
| 3/4 cup | Raw Cashews | Soaked (see instructions) |
| 1.5 cups | Broth | Chicken or vegetable |
| 2 tbsp | Tomato Paste | For depth |
| 1/2 | Yellow Onion | Finely diced |
| 1 | Large Pepper | 1/2 red, 1/2 yellow (sliced) |
| 3 cloves | Garlic | Chopped |
| 2 tbsp | Nutritional Yeast | Gives “cheesy” flavor |
| 3 tbsp | Olive Oil | Divided |
| Spices | Blend | (Or 2 tbsp Cajun Seasoning) |
| 1 tsp each | Garlic/Onion Pdr | Dried Oregano, Smoked Paprika |
| 1/4 tsp | Dried Thyme | |
| Pinch | Cayenne | Optional for extra heat |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to build the flavor layers for your Chicken Pasta with Cashew Cream Cajun.
Phase 1: Prep and Boil
1. Soak the nuts
Place your raw cashews in a heat-proof bowl. Pour boiling water over them until covered. Let them sit for 30–60 minutes.
Quick Tip: If you are rushing, simmer them on the stove for 10 minutes until they look pale and plump.
2. Cook the pasta
Boil a large pot of salted water. Cook your gluten-free pasta according to the package directions.
Crucial Step: Before draining, scoop out about 3/4 cup of the starchy pasta water. You will need this later to thin the sauce. Drain the pasta and set aside.
3. Mix the spices
In a small bowl, combine the onion powder, garlic powder, oregano, paprika, thyme, and cayenne. (Or just measure out your pre-made Cajun seasoning.)
Phase 2: Sauté the Base
4. Cook the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss the chicken pieces with 1 teaspoon of your spice mix. Sear the chicken in the hot pan until cooked through. Remove the meat to a plate.
5. Sauté veggies
Add the remaining tablespoon of oil to the same skillet. Toss in the diced onion, sliced bell peppers, and fresh garlic. Sauté for 3–4 minutes until tender. If the pan looks dark or dry, splash a little water to deglaze those tasty brown bits.
6. Bloom the tomato paste
Stir in the tomato paste and the rest of your dry Cajun spice mix. Cook for one minute, constantly stirring. The paste should darken slightly, and the spices will become very fragrant. Remove from heat.
Phase 3: The Cream Sauce
7. Blend until smooth
Drain your soaked cashews. Dump them into a blender along with the broth, nutritional yeast, salt, and black pepper. Blend on high speed for at least one minute. It should look perfectly smooth and white, like heavy cream.
8. Combine and simmer
Place the skillet back on medium-low heat. Add the cooked pasta and chicken back into the pan with the veggies. Pour that luscious cashew sauce over everything.
9. Finish the dish
Stir to coat. Let it simmer for 2 minutes. The sauce will thicken rapidly. Slowly drizzle in your reserved pasta water until you reach your desired consistency.
Note: The more water you add, the silkier the Chicken Pasta with Cashew Cream Cajun will be.
10. Serve
Taste for salt. Garnish with fresh parsley and serve immediately!
Mastering the Dish: Pointers for Perfection & How to Store
Why Nutritional Yeast?
“Nooch” (nutritional yeast) is inactive yeast that has a naturally nutty, cheesy flavor. It is essential for giving the cashew sauce a savory depth. Without it, the sauce can taste bland.
Reheating
Cashew sauce acts a bit like a sponge. When you store this Chicken Pasta with Cashew Cream Cajun in the fridge, the sauce will thicken into a paste. To reheat, you must add a splash of water, broth, or almond milk to loosen it back up.
Storage
Store leftovers in the fridge for 4–5 days.
Freezing
I do not recommend freezing this dish. Gluten-free pasta tends to disintegrate when frozen and reheated in sauce, and the cashew cream may separate. Enjoy this one fresh or from the fridge!
Creamy Chicken Pasta with Cashew Cream Cajun (Gluten Free, Dairy Free)
- Total Time: 35
- Yield: 6 1x
- Diet: Gluten Free
Description
This Chicken Pasta with Cashew Cream Cajun is the ultimate gluten-free and dairy-free comfort food. The sauce is made from blended cashews for a rich, creamy texture without the cream.
Ingredients
3/4 cup raw cashews
12 ounces gluten free pasta (penne or rotini)
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 nutritional yeast
1 1/2 cups broth (chicken or vegetable)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
Parsley, to garnish (optional)
— Cajun Seasoning Blend —
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ teaspoon dried thyme
Pinch or two of cayenne (optional)
Instructions
1. Place raw cashews in a heat-proof bowl and cover with boiling water. Soak for 30-60 minutes. (Quick method: Simmer on stovetop for 10 minutes).
2. Cook the gluten-free pasta in salted water according to package directions. Reserve 3/4 cup of the cooking water before draining.
3. Mix the dry spices (onion powder, garlic powder, oregano, paprika, thyme, cayenne) in a small bowl.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss chicken with 1 tsp of the spice mix. Cook chicken until done. Remove to a plate.
5. Add remaining 1 tbsp olive oil to the skillet. Sauté onion, peppers, and garlic for 3-4 minutes until tender.
6. Stir in tomato paste and the remaining spice mix. Cook for 1 minute until aromatic. Remove from heat.
7. Drain cashews. Add to a blender with broth, nutritional yeast, 1.5 tsp salt, and 0.5 tsp pepper. Blend on high until completely smooth.
8. Return skillet to medium-low heat. Add pasta, chicken, and cashew sauce. Stir to coat.
9. Simmer for 1-2 minutes. Gradually add reserved pasta water until the sauce reaches your desired creamy consistency.
10. Taste for salt and pepper. Garnish with parsley and serve.
Notes
**Texture:** If the sauce gets too thick while sitting, thin it with a little extra broth or water.
**Reheating:** This dish thickens significantly in the fridge. Always reheat with a splash of liquid to make it creamy again.
**Freezing:** Freezing is not recommended as the pasta texture and sauce emulsion may break.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 489
- Sugar: 3.3
- Sodium: 857
- Fat: 19.2
- Carbohydrates: 54.9
- Fiber: 4.1
- Protein: 26.6
- Cholesterol: 56
You can add some delicious variety to your gluten-free meal rotation with these recipes:
- Creamy Stovetop Gluten Free Mac and Cheese (Ready in 20 Minutes)
- The Creamiest Gluten Free Coconut Milk Alfredo (Vegan!)
- Gluten Free Cozy One-Pot Chicken and Rice
Your Burning Questions Answered!
Is this dish very spicy?
It has a kick, but it isn’t overwhelming. If you are sensitive to spice, omit the cayenne pepper and reduce the smoked paprika slightly. You control the heat!
Can I use almond milk instead of broth for blending?
Yes, you can, as long as it is unsweetened and unflavored. However, vegetable or chicken broth adds a savory saltiness that makes the Chicken Pasta with Cashew Cream Cajun taste more like a dinner dish and less like a nut sauce.
What if I have a nut allergy?
If you cannot do cashews, you can try using full-fat canned coconut milk or a commercial dairy-free heavy cream alternative. However, the cashews provide the best neutral, thick texture for this specific recipe.
Dig In & Enjoy!
There is no reason a gluten-free, dairy-free diet has to be boring.
This Chicken Pasta with Cashew Cream Cajun proves you can have bold, creamy, crave-worthy comfort food any night of the week.
I invite you to follow my Pinterest page to see all the new things I’m working on.