Cashew Cream Cajun Chicken Pasta Recipe

I absolutely adore this Creamy Cajun Chicken Pasta. The blend of juicy, Cajun-spiced chicken, crisp veggies and gluten free pasta wrapped in a luxuriously smooth cashew sauce is a revelation. It’s the perfect balance of spice and creaminess for a guilt-free, flavor-packed meal that I simply can’t get enough of.

I’ve been experimenting in my kitchen and decided to whip up a Cashew Cream Cajun Chicken Pasta that is totally gluten free and dairy free. I started by cutting 1 lb of boneless skinless chicken breasts into bite sized pieces and tossing them with 2 tbsp Cajun seasoning mix and a bit of olive oil.

I then cooked my 8 oz gluten free pasta until al dente before mixing it with sliced red bell pepper and a diced small onion. The sauce was made in a blender using 1 cup of soaked raw cashews, 3/4 cup water (I adjusted it for the right consistency), a minced garlic clove, 1 tbsp nutritional yeast and 1 tbsp lemon juice.

I seasoned it with salt and pepper. This dish is packed with protein and nutrients, and while it might require a couple of tweaks to suit your taste, its creamy texture and spicy kick makes it a dinner you really have to try.

Why I Like this Recipe

I really love this recipe because the flavors just work so good together. First, the Cajun seasoning mixed with the creamy cashew sauce gives a spicy kick paired with a smooth, cheesy vibe even though its dairy free, which is awesome for me. Second, the recipe is super simple to follow even if im not a master chef, which makes it less stressful to cook and leaves room for small changes when i wanna tweak the flavors. Lastly, i appreciate how it meets my dietary needs being gluten free and dairy free, so i feel good about enjoying it without worrying about that stuff.

Ingredients

• Chicken: High in protein and low in fat.

  It gives a savory and satisfying bite to our pasta dish.

• Cashews: These offer healthy fats and natural creaminess.

  They help create a smooth, rich sauce texture.

• Cajun seasoning mix: A blend of spices that adds heat and deep flavor without extra salt, making the dish bold.
• Red bell pepper: Provides sweetness, crunch, and vitamins.

  It adds a colorful, fresh taste to the meal.

• Nutritional yeast: Offers a cheesy, tangy flavor along with B vitamins, perfect for a dairy-free boost.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 2 tbsp Cajun seasoning mix
• 1 tbsp olive oil (plus extra if needed)
• 8 oz gluten free pasta (penne or your favorite type), cooked al dente
• 1 red bell pepper, sliced into strips
• 1 small onion, diced
• 1 cup raw cashews, soaked in water for at least 2 hours then drained
• 3/4 cup water (adjust more or less for desired sauce consistency)
• 1 garlic clove, minced
• 1 tbsp nutritional yeast (for a cheesy flavor without dairy)
• 1 tbsp lemon juice
• Salt and pepper to taste

How to Make this

1. First, season the chicken with the Cajun seasoning mix until it’s well coated.

2. Heat up the olive oil in a large skillet over medium-high heat and add the chicken. Cook it for about 5 to 6 minutes until it’s starting to brown.

3. Toss in the diced onion and red bell pepper strips and continue to cook for another 3 to 4 minutes until they get a bit soft.

4. Meanwhile, blend the soaked cashews, water, garlic, nutritional yeast, and lemon juice until the mixture is smooth and creamy. Add salt and pepper to taste while blending.

5. Pour the cashew cream sauce into the skillet with the chicken and vegetables, stirring well to combine.

6. Gently fold in the cooked gluten free pasta, making sure it gets nicely coated with the sauce.

7. Let the whole mixture simmer for a few minutes so that the flavors blend together better.

8. Taste the dish and adjust the seasoning if needed with extra salt, pepper or lemon juice.

9. Once everything is heated through and looks creamy enough, take it off the heat.

10. Serve it up hot and enjoy your delicious Creamy Cajun Chicken Pasta!

Equipment Needed

1. A large skillet to brown the chicken and simmer everything together
2. A chef’s knife to cut the chicken and chop the bell pepper and onion
3. A cutting board for all the chopping work
4. Measuring spoons for the Cajun seasoning, olive oil, garlic, nutritional yeast, and lemon juice
5. A measuring cup to get the right amount of water for the sauce
6. A blender to blend the soaked cashews with water, garlic, nutritional yeast, and lemon juice for that creamy sauce
7. A strainer to drain the cashews after soaking
8. A spatula or wooden spoon for stirring the skillet mixture during cooking

FAQ

Cashew Cream Cajun Chicken Pasta Recipe Substitutions and Variations

• If you don’t have chicken, you can use turkey breast or even firm tofu (pressed and cubed) for a veggie option.
• If you’re out of Cajun seasoning, you can mix paprika, garlic powder, onion powder, a pinch of cayenne and dried oregano to get a similar flavor.
• Instead of olive oil, you might use coconut oil or even a bit of butter if you prefer a richer taste.
• For the cashews, you can swap in raw blanched almonds or sunflower seeds (though you might need to tweak the soaking time).
• If nutritional yeast isn’t available, try a sprinkle of vegan parmesan cheese to bring that cheesy vibe.

Pro Tips

1. If you have the time let the chicken sit in the Cajun seasoning for a bit longer before you cook it, it really lets the flavors get in and makes the meat tastier.
2. Be sure not to crowd the pan when browning the chicken cause it helps in getting a nice sear instead of a steamed look.
3. When blending the cashew sauce, check the consistency and taste as you go, adding a little more water or lemon juice if needed – rely on your own taste buds to guide you.
4. Once everything’s combined, let the dish simmer a few minutes so the flavors mix well, but keep an eye on it so it doesn’t stick too much or overcook the pasta.