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Cashew Cream Cajun Chicken Pasta

A creamy, spicy, and comforting dairy-free pasta dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: American, Cajun, Dairy-Free
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta of choice (gluten-free if needed) Any type of pasta can work; choose gluten-free for a gluten-free option.
  • 1 cup cashews (soaked in water for at least 3 hours) Soak to achieve a creamy texture.
  • 1 cup vegetable broth Use vegetable-based for vegan option.
  • 1 teaspoon Cajun seasoning Adjust to taste.
Protein and Vegetables
  • 2 pieces chicken breasts (or plant-based chicken for a vegan option) Cook thoroughly to an internal temperature of 165°F (75°C).
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 cup bell peppers (sliced) Fresh peppers provide more flavor.
  • 1 piece onion (sliced) Sliced for sautéing.
  • 2 cloves garlic (minced) Freshly minced for better flavor.
  • to taste Salt and pepper For seasoning.
  • to taste Fresh parsley (for garnish) Add before serving.

Method
 

Preparation
  1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain it well and set aside.
  2. In a high-speed blender, combine the soaked cashews, vegetable broth, and Cajun seasoning. Blend until smooth and creamy.
  3. Heat the olive oil in a large skillet over medium heat. Add onions, garlic, and bell peppers. Sauté until vegetables are softened, about 5-7 minutes.
  4. Add the chicken (or plant-based alternative) to the skillet and cook until browned and fully cooked through, about 6-8 minutes.
Combining
  1. Pour the cashew cream sauce over the chicken and sautéed veggies, stirring well to combine.
  2. Add the cooked pasta to the skillet, tossing gently to coat the noodles in the sauce.
Final Touches
  1. Taste and season with salt, pepper, and more Cajun seasoning if desired.
  2. Plate the pasta warm, garnishing with fresh parsley.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to maintain creamy texture.