Cashew Cream Cajun Chicken Pasta (Dairy-Free & Gluten-Free)

Cashew Cream Cajun Chicken Pasta is the ultimate dairy-free, gluten-free pasta dish that’s rich, indulgent, and full of flavor. Using creamy cashew sauce instead of heavy cream makes this recipe surprisingly light while still silky and decadent. Tender chicken, vibrant bell peppers, onions, and garlic are coated in a zesty Cajun spice blend, creating a dish that’s hearty enough for dinner yet healthy enough for everyday meals.

Whether you’re cooking for family, hosting friends, or looking for a comfort food upgrade, this dish delivers. It’s versatile, easy to make, and has the richness of traditional Alfredo or Cajun pasta without the dairy or gluten.

In this article, we’ll dive deep into every step of the recipe, offer variations, tips for perfect texture, make-ahead strategies, serving suggestions, and FAQs so you can make this dish flawlessly every time.

Prep Time: 15 minutes (+30 minutes for cashew soaking)
Cook Time: 20 minutes
Total Time: 35–40 minutes
Yield: 6 servings
Category: Main Dish / Pasta / Dairy-Free
Cuisine: American / Cajun / Comfort Food

Ingredients

Cashew Cream:

• ¾ cup raw cashews

• 1½ cups chicken or vegetable broth

• 2 tablespoons nutritional yeast

• 1½ teaspoons salt, plus more to taste

• ½ teaspoon black pepper, plus more to taste

Pasta & Chicken:

• 12 ounces gluten-free pasta

• 3 tablespoons olive oil, divided

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• ½ small yellow onion, finely diced

• ½ large red bell pepper, thinly sliced

• ½ large yellow or orange bell pepper, thinly sliced

• 3 cloves garlic, chopped

• 2 tablespoons tomato paste

Cajun Seasoning (Choose One):
Option 1 – Homemade:

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• ¼ teaspoon dried thyme

• Pinch of cayenne pepper (optional)

Option 2 – Store-bought:

• 2 tablespoons Cajun seasoning (replaces all above spices)

Garnish:

• Fresh parsley, chopped (optional)

Instructions

Step 1: Soak Cashews

Start by soaking your raw cashews. Use just-boiled water to soften them for at least 30 minutes, or up to 1 hour. This ensures the cashews blend into a smooth, creamy sauce without any grainy texture. For a quicker method, simmer them on the stovetop for about 10 minutes until plump. Drain before blending.

Tip: Don’t skip soaking. Raw cashews are hard, and if not softened, your sauce may be lumpy.

Step 2: Cook the Pasta

Bring a large pot of lightly salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve ¾ cup of the pasta water, then drain and set aside.

Tip: Saving pasta water is key. It lets you thin the cashew sauce without losing flavor or creaminess.

Step 3: Prepare the Cajun Seasoning

If you’re using the homemade spice mix, combine onion powder, garlic powder, oregano, smoked paprika, thyme, and optional cayenne in a small bowl. Set aside.

Tip: Adjust cayenne according to your spice preference. A pinch adds subtle heat; more gives a bolder kick.

Step 4: Cook the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sprinkle with 1 teaspoon Cajun seasoning (or 2 tablespoons if using store-bought). Cook, turning occasionally, until golden brown and fully cooked. Remove from the skillet and set aside.

Tip: Browning the chicken first locks in flavor and adds beautiful color through the Maillard reaction. Don’t skip this step.

Step 5: Sauté the Vegetables

In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the onion, red and yellow bell peppers, and garlic for 3–4 minutes until tender. If the pan browns too quickly, add a splash of water and reduce heat slightly.

Next, stir in the tomato paste and remaining Cajun seasoning. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. Remove from heat.

Tip: Cooking tomato paste intensifies flavor and adds a subtle sweetness that balances the Cajun spices.

Step 6: Make the Cashew Cream

Drain the soaked cashews and blend them with chicken or vegetable broth, nutritional yeast, salt, and pepper until smooth. Adjust thickness by adding small amounts of broth if needed.

Tip: Use a high-speed blender for a silky texture. Nutritional yeast gives a subtle cheesy flavor while keeping the dish dairy-free.

Step 7: Combine Pasta, Chicken, and Sauce

Return the skillet to medium-low heat. Add cooked pasta, chicken, and cashew cream sauce. Stir thoroughly to coat all ingredients evenly, scraping up any browned bits from the pan. Simmer for 1–2 minutes until sauce clings to the pasta.

Thin sauce with reserved pasta water as necessary. Taste and adjust seasoning with salt and pepper.

Tip: Simmer gently. Cashew cream can separate if boiled.

Step 8: Garnish and Serve

Garnish with freshly chopped parsley. Serve immediately for best texture and flavor.

Tip: Serve warm and enjoy with crusty bread or garlic toast to soak up the creamy sauce.

Tips for Perfect Cashew Cream Cajun Chicken Pasta

1. Blend Cashews Thoroughly: A high-speed blender ensures a silky, restaurant-quality sauce.

2. Adjust Spice Level: Increase or decrease Cajun seasoning or cayenne to suit your taste.

3. Cook Pasta Al Dente: Gluten-free pasta becomes mushy if overcooked.

4. Protein Variations: Swap chicken for shrimp, tofu, or tempeh for a different twist.

5. Sauce Thickness: Use reserved pasta water to adjust sauce consistency without diluting flavor.

Variations

• Vegetable-Packed Version: Add mushrooms, zucchini, or spinach for extra nutrients.

• Vegan Version: Replace chicken with tofu or tempeh and use vegetable broth.

• Spicy Cajun Kick: Increase cayenne or smoked paprika for restaurant-style heat.

• Extra Creamy: Add coconut cream or unsweetened almond milk for richness.

Serving Suggestions

• Serve with a crisp green salad or sautéed greens for balance.

• Pair with garlic bread or gluten-free rolls to soak up the sauce.

• Sprinkle paprika or chili flakes on top for visual appeal.

• Ideal for weeknight dinners, family meals, or dinner parties.

Make-Ahead & Storage

• Cashew cream can be made a day in advance and stored in the fridge. Blend again before using.

• Leftover pasta and chicken can be stored in airtight containers for 2–3 days. Reheat gently on the stovetop with a splash of broth or water.

• Separate pasta storage prevents it from becoming mushy when reheating.

Nutrition Information (Per Serving, Approximate)

• Calories: 420

• Carbohydrates: 38 g

• Protein: 28 g

• Fat: 18 g

• Saturated Fat: 2 g

• Cholesterol: 70 mg

• Sodium: 580 mg

• Fiber: 6 g

• Sugar: 5 g

Frequently Asked Questions

Can I make this dish without cashews?
Yes, use canned coconut milk or a blend of silken tofu and almond milk for creaminess.

Can I make it spicier?
Yes! Add extra cayenne, smoked paprika, or Cajun seasoning to taste.

Can I freeze this pasta?
It’s best served fresh. Cashew cream and pasta may separate or become mushy when frozen. Cooked chicken can be frozen separately.

Can I use regular pasta?
Yes, if gluten isn’t an issue, regular pasta works perfectly.

How long will cashew cream last?
Store in the refrigerator for up to 3 days. Blend again before using to restore smoothness.

Cashew Cream Cajun Chicken Pasta

Olivia Harris

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Dish / Pasta / Dairy-Free

Cuisine American

Servings 5

Calories 420 kcal

Ingredients

  

• ¾ cup raw cashews
• 12 ounces gluten-free pasta
• 3 tablespoons olive oil divided
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• ½ small yellow onion finely diced
• ½ large red bell pepper thinly sliced
• ½ large yellow or orange bell pepper thinly sliced
• 3 cloves garlic chopped
• 2 tablespoons tomato paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ¼ teaspoon dried thyme
• Pinch of cayenne pepper optional
• OR
• 2 tablespoons Cajun seasoning can replace onion powder, garlic powder, oregano, paprika, and thyme
• 1½ cups chicken or vegetable broth
• 2 tablespoons nutritional yeast
• 1½ teaspoons salt plus more to taste
• ½ teaspoon black pepper plus more to taste
• Fresh parsley for garnish (optional)

Instructions

 

• Soak the cashews in just-boiled water for at least 30 minutes (or up to 1 hour). For a quick soak, simmer on the stovetop for about 10 minutes until plump.
• Cook the pasta in lightly salted water according to package directions. Reserve ¾ cup pasta water, then drain and set aside.
• In a small bowl, combine onion powder, garlic powder, oregano, smoked paprika, thyme, and cayenne (if using) for the spice mix.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1 teaspoon of Cajun seasoning. Cook, turning occasionally, until chicken is fully cooked. Remove and set aside.
• Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion, bell peppers, and garlic for 3–4 minutes until tender. If the pan browns too quickly, add a splash of water and reduce heat slightly.
• Stir in the tomato paste and remaining Cajun seasoning. Cook for 1 minute, stirring constantly, until fragrant and tomato paste darkens slightly. Remove from heat.
• Drain the soaked cashews and blend with the broth, nutritional yeast, salt, and pepper until smooth and creamy.
• Return the skillet to medium-low heat. Add cooked pasta, chicken, and the cashew cream sauce. Stir to combine, scraping up any brown bits from the pan. Simmer 1–2 minutes until the sauce coats the pasta and chicken. Thin the sauce with reserved pasta water as needed to reach desired consistency.
• Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.