Cashew Cream Cajun Chicken Pasta

This Cashew Cream Cajun Chicken Pasta is a creamy, dairy-free dinner dream! Packed with bold Cajun flavor and ready in 40 minutes for busy weeknights.

Last Tuesday, I stood in my kitchen at 5:47 PM with hungry kids circling like adorable little sharks and absolutely zero dinner plan. You know that feeling, right? That’s when I remembered the bag of cashews in my pantry and thought—what if I could make something ridiculously creamy without any dairy?

Enter this Cashew Cream Cajun Chicken Pasta, my new weeknight hero. It’s become our family’s answer to those “I need dinner NOW” moments, and honestly? It tastes like you spent hours in the kitchen when you really spent about 40 minutes multitasking.

The cashew cream is so silky that even my dairy-loving husband doesn’t miss the heavy cream, and the Cajun spices bring just enough warmth to make everyone ask for seconds.

If you’re navigating the gluten-free journey and missing those cozy pasta dinners, this one’s for you. It’s comforting, surprisingly simple, and proves that dairy-free gluten-free dinner options can absolutely be crave-worthy.

Why You’ll Love This Cashew Cream Cajun Chicken Pasta

This Cajun Sausage & Pasta Skillet inspired dish delivers everything you want in a weeknight meal. The cashew cream creates an unbelievably velvety sauce that clings to every piece of gluten free pasta, while the Cajun seasoning adds layers of smoky, slightly spicy flavor.

Unlike traditional cream-based pasta dishes, this version is lighter on your stomach but still completely satisfying. Raw cashews contain heart-healthy fats and protein, making them an excellent base for dairy-free sauces according to nutrition experts at Harvard Health.

Plus, everything comes together in one skillet after you cook the pasta. Less cleanup means more time enjoying dinner with your people, which is exactly how it should be.

Ingredients

For the Pasta & Chicken:

• 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 large red pepper, thinly sliced
• 1/2 large yellow or orange pepper, thinly sliced
• 3 cloves garlic, chopped
• 2 tablespoons tomato paste

For the Cajun Seasoning:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• Pinch or two of cayenne (optional)

OR use 2 tablespoons store-bought Cajun seasoning

For the Cashew Cream Sauce:

• 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 for garnish (optional)

Instructions

Step 1: Soak the Cashews Before you start anything else, place raw cashews in a heatproof bowl and cover with just-boiled water. Let them soak for at least 30 minutes (up to an hour is even better). Short on time? Simmer them on the stovetop for about 10 minutes until they’re pale and plump.

Step 2: Cook the Pasta Start a large pot of lightly salted water boiling. Cook your gluten free pasta according to package directions. Before draining, scoop out about 3/4 cup of that starchy pasta water—it’s liquid gold for adjusting your sauce later. Drain the pasta and set aside.

Step 3: Mix Your Cajun Spices In a small bowl, combine onion powder, garlic powder, oregano, paprika, thyme, and cayenne if you like a little kick. Mix well so the flavors blend beautifully.

Step 4: Cook the Chicken Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When it’s shimmering hot, add your chicken pieces and sprinkle with 1 teaspoon of the Cajun seasoning. Cook each piece, turning to brown both sides, until cooked through. Transfer to a plate and set aside.

Step 5: Sauté the Vegetables Add the remaining tablespoon of olive oil to the same skillet along with diced onion, bell peppers, and garlic. Sauté for 3-4 minutes until the veggies soften and smell amazing. If the skillet’s getting too dark on the bottom, splash in a tablespoon or two of water to loosen those flavorful brown bits.

Step 6: Build the Flavor Base Stir in tomato paste and the remaining Cajun seasoning. Cook for another minute, stirring constantly, until the spices bloom and the tomato paste deepens in color. Remove from heat while you make the sauce.

Step 7: Blend the Cashew Cream Drain your soaked cashews and toss them in a blender with broth, nutritional yeast, salt, and pepper. Blend on high for at least a minute—you want it impossibly smooth and creamy, no grittiness allowed.

Step 8: Bring It All Together Return the skillet to medium-low heat. Add your cooked pasta, chicken, and that gorgeous cashew cream sauce. Stir everything together, scraping up any tasty bits stuck to the pan. Let it simmer for a minute or two until the sauce hugs every piece of pasta and chicken. Add reserved pasta water bit by bit until you reach your perfect creamy consistency.

Step 9: Taste and Serve Season with more salt and pepper if needed. Sprinkle with fresh parsley if you’re feeling fancy, and serve immediately while it’s hot and wonderful!

Substitutions & Variations

Can’t Do Cashews? Try soaked sunflower seeds or blanched almonds instead. The texture won’t be quite as silky, but it’ll still be delicious and creamy for your dairy free gluten free dinner.

Protein Swaps Swap the chicken for Italian sausage (hello, Cajun Sausage & Pasta Skillet vibes!), shrimp, or even white beans for a vegetarian version. Just adjust cooking times accordingly.

Pasta Options Any shape works here—penne, rotini, or fettuccine all love this sauce. I’ve even used chickpea pasta when I wanted extra protein for the kids.

Heat Level Skip the cayenne entirely for sensitive palates, or double it if you love serious heat. You’re in charge of the spice level!

Make It Kid-Friendly Reduce the Cajun seasoning to just 1 tablespoon total and add an extra 1/2 cup of broth for an even milder, creamier sauce.

Troubleshooting Tips

Sauce Too Thick? This happens to me all the time! Just thin it out with more pasta water, broth, or plain water a few tablespoons at a time. The sauce thickens as it sits, so go a little thinner than you think you need.

Sauce Too Thin? Let it simmer a bit longer—it’ll reduce and thicken naturally. You can also add another tablespoon of nutritional yeast, which adds body and extra savory flavor.

Cashew Cream Isn’t Smooth? Your blender might need more time. Keep blending for a full 1-2 minutes on high speed. If it’s still grainy, your cashews might not have soaked long enough—try the stovetop simmer method next time.

Chicken Seems Dry? Make sure you’re not overcooking it. Chicken breasts cook fast, especially when cut into smaller pieces. Pull them off the heat as soon as they’re no longer pink inside.

Storage & Meal Prep

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken considerably as it sits (cashew cream does that!), so when reheating, add a splash of broth or water to bring back that creamy consistency.

You can prep the Cajun seasoning mix ahead and store it in a small jar for quick weeknight cooking. The soaked cashews also keep in the fridge for 2-3 days if you want to get a head start.

I don’t recommend freezing this Cashew Cream Cajun Chicken Pasta because dairy-free cream sauces can separate when thawed. But honestly, my family devours it so quickly that freezing has never been necessary!

Serving Suggestions

This pasta is hearty enough to stand alone, but I love pairing it with a simple side salad or some roasted broccoli for extra veggies. Garlic bread? Yes, please—especially if you make it with those soft gluten-free dinner rolls we love.

For a complete feast, serve alongside sheet pan steak fajitas at your next gathering, or pair with the best gluten-free stuffing during holiday meals.

A crisp white wine or sparkling water with lemon makes it feel a little special, even on a random Wednesday night.

Cashew Cream Cajun Chicken Pasta – Dairy Free FAQs

Why Cashew Cream Is a Game-Changer

If you’re new to dairy-free cooking, cashew cream might just change your life. Cashews have a naturally mild, slightly sweet flavor that becomes incredibly neutral when blended, making them perfect for savory sauces. According to Medical News Today, cashews provide beneficial minerals like magnesium and zinc while being lower in saturated fat than heavy cream.

The beauty of this gluten free dairy free dinner approach is that you don’t sacrifice flavor or texture. You’re not settling for “good enough”—you’re creating something genuinely crave-worthy that happens to work with your dietary needs.

Cashew Cream Cajun Chicken Pasta Final Thoughts

This Cashew Cream Cajun Chicken Pasta has honestly become one of those recipes I make without even thinking about it anymore. It’s in my weekly rotation right next to tacos and stir-fry because it checks all the boxes: quick, satisfying, family-approved, and secretly pretty nutritious.

The first time I made it, I was skeptical that cashews could really replace cream. But one bite of that silky sauce clinging to tender chicken and perfectly cooked gluten free pasta? I was completely convinced. Even my “but where’s the real cheese?” husband went back for thirds.

So next time you’re staring down dinnertime with no plan and a lot of hungry faces, remember this recipe. Soak those cashews, boil that pasta, and get ready for something absolutely delicious. You’ve got this!