Cashew Cream Cajun Chicken Pasta – Dairy Free
This Cashew Cream Cajun Chicken Pasta – Dairy Free flavor to your dinner table. Quick, healthy, and gluten-free too!
You know what? I never thought I’d find a dairy free chicken and pasta recipe that could rival the creamy comfort of traditional Alfredo. But here we are, and this cashew cream Cajun chicken pasta has completely changed the game in my kitchen.
The secret is soaking raw cashews until they’re plump and soft, then blending them into the silkiest, dreamiest sauce you’ve ever tasted. When you combine that velvety cashew cream with smoky Cajun spices, tender chicken, and colorful bell peppers, you get a dish that’s honestly better than any heavy cream version I’ve tried.
This healthy chicken pasta recipe dairy free style comes together in about 45 minutes, making it perfect for busy weeknights when you want something special without the fuss. Plus, it’s naturally gluten-free, so everyone at the table can dig in without worry.
Table of Contents
Cashew Cream Cajun Chicken Pasta – Dairy Free
Equipment
- Large pot
- Large skillet
- High-speed blender
- Small bowl
- Heat-proof bowl
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 pepper thinly sliced
- ½ large yellow or orange pepper thinly sliced
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
Cajun Seasoning Blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon dried thyme
- cayenne pinch or two, optional
- 2 tablespoons Cajun seasoning OR use instead of individual spices above
Cashew Cream Sauce
- 1 ½ cups broth chicken or vegetable
- 2 tablespoons nutritional yeast
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- fresh parsley to garnish, optional
Instructions
- Before you start cooking, place the raw cashews in a heat-proof bowl and cover them with just-boiled water. Let them soak for at least 30 minutes, or up to an hour if you have the time. If you’re in a rush, you can simmer the cashews on the stovetop for about 10 minutes until they’re pale and plump.
- Start a large pot of lightly salted water to boil for your gluten free pasta and cook according to package instructions. Before draining, reserve about 3/4 cup of the starchy cooking water—it’s liquid gold for adjusting your sauce later. Drain the pasta and set it aside.
- In a small bowl, mix together all the dried spices—onion powder, garlic powder, oregano, paprika, thyme, and cayenne if you like a little kick. Stir until everything is well combined and ready to use.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Once the oil is shimmering and hot, add the chicken breast pieces and sprinkle them with 1 teaspoon of your Cajun seasoning mix. Cook the chicken, turning each piece so it gets golden on both sides, until it’s cooked through and no longer pink in the center—this should take about 6-8 minutes. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet along with the diced onion, sliced bell peppers, and chopped garlic. Sauté these veggies for 3-4 minutes, stirring occasionally, until they’re tender and fragrant. If the bottom of your skillet starts looking too dark, add a tablespoon or two of water to release those flavorful brown bits and reduce the heat slightly.
- Add the tomato paste and the remaining Cajun seasoning to the skillet. Cook for another minute, stirring frequently, until the spices smell amazing and the tomato paste has darkened to a deep, rich red. The whole kitchen should smell incredible at this point! Remove the skillet from the heat while you prepare the cashew cream sauce.
- Drain your soaked cashews thoroughly and add them to a high-speed blender along with the broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high speed for at least a full minute, stopping to scrape down the sides if needed, until the mixture is super smooth and creamy with no grainy bits remaining.
- Return the skillet to the stovetop over medium-low heat. Add the cooked pasta, cooked chicken, and that gorgeous cashew cream sauce all at once. Stir everything together gently, scraping up any remaining brown bits from the bottom of the pan—that’s where so much flavor lives. Bring the mixture to a gentle simmer.
- Allow the dairy free chicken pasta to simmer for a minute or two until the sauce nicely coats every piece of pasta and chicken. As it simmers, gradually add the reserved pasta water a little at a time to thin the sauce to your perfect consistency. If you didn’t save pasta water or need more liquid, you can also use extra broth or plain water—the more liquid you add, the softer and silkier the sauce becomes.
- Season your cashew cream Cajun chicken pasta to taste with additional salt and pepper. Top with fresh chopped parsley if you’d like a pop of color and freshness, then serve immediately while it’s hot and creamy!
Notes
Cashew Cream Cajun Chicken Pasta – Dairy Free Ingredients
| Ingredient | Amount |
|---|---|
| Raw cashews | 3/4 cup |
| Gluten free pasta | 12 ounces |
| Olive oil | 3 tablespoons, divided |
| Boneless skinless chicken breasts, cut into bite-sized pieces | 1 pound |
| Small yellow onion, finely diced | 1/2 |
| Large red pepper, thinly sliced | 1/2 |
| Large yellow or orange pepper, thinly sliced | 1/2 |
| Garlic cloves, chopped | 3 |
| Tomato paste | 2 tablespoons |
| Onion powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Dried thyme | 1/4 teaspoon |
| Cayenne (optional) | Pinch or two |
| OR Cajun seasoning (instead of individual spices) | 2 tablespoons |
| Broth (chicken or vegetable) | 1 1/2 cups |
| Nutritional yeast | 2 tablespoons |
| Salt | 1 1/2 teaspoons, plus more to taste |
| Black pepper | 1/2 teaspoon, plus more to taste |
| Fresh parsley, to garnish | Optional |
Instructions
Step 1: Before you start cooking, place the raw cashews in a heat-proof bowl and cover them with just-boiled water. Let them soak for at least 30 minutes, or up to an hour if you have the time. If you’re in a rush, you can simmer the cashews on the stovetop for about 10 minutes until they’re pale and plump.
Step 2: Start a large pot of lightly salted water to boil for your gluten free pasta and cook according to package instructions. Before draining, reserve about 3/4 cup of the starchy cooking water—it’s liquid gold for adjusting your sauce later. Drain the pasta and set it aside.
Step 3: In a small bowl, mix together all the dried spices—onion powder, garlic powder, oregano, paprika, thyme, and cayenne if you like a little kick. Stir until everything is well combined and ready to use.
Step 4: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Once the oil is shimmering and hot, add the chicken breast pieces and sprinkle them with 1 teaspoon of your Cajun seasoning mix. Cook the chicken, turning each piece so it gets golden on both sides, until it’s cooked through and no longer pink in the center—this should take about 6-8 minutes. Remove the chicken to a plate and set aside.
Step 5: Add the remaining tablespoon of olive oil to the same skillet along with the diced onion, sliced bell peppers, and chopped garlic. Sauté these veggies for 3-4 minutes, stirring occasionally, until they’re tender and fragrant. If the bottom of your skillet starts looking too dark, add a tablespoon or two of water to release those flavorful brown bits and reduce the heat slightly.
Step 6: Add the tomato paste and the remaining Cajun seasoning to the skillet. Cook for another minute, stirring frequently, until the spices smell amazing and the tomato paste has darkened to a deep, rich red. The whole kitchen should smell incredible at this point! Remove the skillet from the heat while you prepare the cashew cream sauce.
Step 7: Drain your soaked cashews thoroughly and add them to a high-speed blender along with the broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high speed for at least a full minute, stopping to scrape down the sides if needed, until the mixture is super smooth and creamy with no grainy bits remaining.
Step 8: Return the skillet to the stovetop over medium-low heat. Add the cooked pasta, cooked chicken, and that gorgeous cashew cream sauce all at once. Stir everything together gently, scraping up any remaining brown bits from the bottom of the pan—that’s where so much flavor lives. Bring the mixture to a gentle simmer.
Step 9: Allow the dairy free chicken pasta to simmer for a minute or two until the sauce nicely coats every piece of pasta and chicken. As it simmers, gradually add the reserved pasta water a little at a time to thin the sauce to your perfect consistency. If you didn’t save pasta water or need more liquid, you can also use extra broth or plain water—the more liquid you add, the softer and silkier the sauce becomes.
Step 10: Season your cashew cream Cajun chicken pasta to taste with additional salt and pepper. Top with fresh chopped parsley if you’d like a pop of color and freshness, then serve immediately while it’s hot and creamy!
Substitutions
Can’t find cashews? You can use blanched almonds instead, though you’ll need to soak them a bit longer (at least an hour) to achieve the same creamy texture. Sunflower seeds also work in a pinch, but they’ll give the sauce a slightly earthier flavor.
Need a nut-free version? Try using silken tofu blended with a tablespoon of tahini for richness. It won’t taste exactly the same, but it creates a wonderfully creamy dairy free sauce that works beautifully in this chicken pasta dairy free recipe.
Short on time for soaking? Boil the cashews for 10-15 minutes until they’re completely soft, or use pre-soaked cashews if you can find them at your local health food store.
Don’t have nutritional yeast? While it adds a subtle cheesy, umami depth to the sauce, you can leave it out and add an extra 1/4 teaspoon of salt instead. The dish will still be delicious, just with a slightly different flavor profile.
Prefer white meat alternatives? Turkey breast cut into chunks works wonderfully here, or try cubed firm tofu for a plant-based protein option. Just adjust your cooking time accordingly since turkey cooks similarly to chicken, while tofu only needs a quick sear.
Troubleshooting
Sauce too thick? This happens when the pasta absorbs more liquid than expected. Simply add more of your reserved pasta water, broth, or even plain water, one tablespoon at a time, stirring until you reach that silky consistency you’re after.
Cashew cream grainy or gritty? Your blender might not be powerful enough, or you didn’t blend long enough. Try blending for an additional 1-2 minutes, and make sure your cashews were fully softened during soaking.
Chicken overcooked or dry? Well… it happens to the best of us! Next time, keep the heat at medium rather than high, and remove the chicken the moment it’s just cooked through. You can also cut the pieces slightly larger so they stay juicier.
Spices burning in the pan? If your skillet gets too hot after cooking the chicken, reduce the heat before adding vegetables. Those brown bits are flavor, but burnt bits taste bitter, so keep an eye on the temperature throughout cooking.
Not enough Cajun flavor? Different brands of Cajun seasoning vary in intensity, and homemade spice blends can be milder. Taste as you go and don’t be afraid to add an extra 1/2 teaspoon of seasoning or a pinch more cayenne if you want more heat.
Storage
Store leftover cashew cream Cajun chicken pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, so when reheating, add a splash of broth or water to loosen it back up. I like to reheat individual portions in the microwave with a tablespoon of water, stirring halfway through, or gently warm it on the stovetop over low heat.
For meal prep, you can cook the entire dish ahead and portion it into containers for easy grab-and-go lunches throughout the week. The flavors actually deepen and meld together after a day in the fridge, making this healthy chicken pasta recipe dairy free option even more delicious the next day.
Serving Suggestions
This dairy free chicken and pasta recipe is hearty enough to stand on its own, but I love serving it alongside a crisp green salad dressed with lemon vinaigrette to balance the richness. A side of roasted broccoli or green beans also pairs beautifully and adds extra vegetables to your plate.
For a complete meal that feels special enough for company, serve this cashew cream pasta with some of my homemade gluten-free bread for soaking up every last drop of that incredible sauce. It’s also fantastic with garlic bread or a simple cucumber tomato salad on the side.
Variations
Make it kid-friendly: Reduce the cayenne or omit it entirely, and consider using mild Cajun seasoning or replacing it with Italian seasoning for a milder flavor profile. Kids also love when you use fun pasta shapes like rotini or penne instead of regular spaghetti.
Extra veggie-packed version: Add mushrooms, zucchini, or spinach along with the bell peppers for an even more nutritious dish. I sometimes toss in a handful of baby spinach right at the end—it wilts into the sauce beautifully and adds gorgeous green flecks.
Make it low-carb: Swap the gluten free pasta for spiralized zucchini noodles or hearts of palm pasta. Just reduce the cooking time in the final step to prevent the vegetable noodles from getting mushy.
Seafood twist: Replace the chicken with large shrimp or chunks of firm white fish like cod. Cook the seafood more gently and for less time than you would chicken to keep it tender and prevent it from becoming rubbery.
Meal prep freezer version: Man, oh man, this freezes surprisingly well! Portion the cooked pasta into freezer-safe containers, leaving a bit of room at the top since it expands. Freeze for up to 3 months, then thaw overnight in the fridge and reheat gently.
Cashew Cream Cajun Chicken Pasta FAQs
Can I use pre-made Cajun seasoning instead of making my own blend?
Absolutely! Use 2 tablespoons of your favorite store-bought Cajun seasoning in place of all the individual spices listed. Just check that it’s gluten-free if that’s a concern for you, and taste the sauce before adding extra salt since some blends are quite salty already.
How do I know when the cashew cream is blended enough?
The sauce should be completely smooth with no visible cashew pieces or gritty texture when you rub a bit between your fingers. It should look like heavy cream and pour easily from the blender, taking at least 60-90 seconds of blending on high speed in most blenders.
What type of gluten free pasta works best for this recipe?
I’ve had great success with both brown rice pasta and chickpea pasta in this chicken pasta dairy free recipe. Choose shapes that hold sauce well, like penne, rigatoni, or rotini, rather than long thin noodles that might clump together.
Can I make the cashew cream sauce ahead of time?
Yes! Blend the sauce up to 2 days ahead and store it in the fridge in an airtight container. You might need to whisk in a splash of broth when you’re ready to use it since it thickens as it sits, but it saves so much time on busy evenings.
Why does my sauce separate or look oily?
This usually happens if the sauce gets too hot or if the cashews weren’t blended smoothly enough. Keep the heat at medium-low when simmering, and make sure to blend the cashews until they’re completely silky before adding them to the pan.
Best way to reheat leftovers without the pasta getting mushy?
Add a couple tablespoons of water or broth to your portion before reheating, whether in the microwave or on the stovetop. Reheat gently over medium-low heat, stirring frequently, just until warmed through—overcooking will make the pasta soft and the chicken dry.
Make This Recipe Your Own
This cashew cream Cajun chicken pasta proves that dairy free doesn’t mean flavor-free! The combination of creamy cashew sauce with bold spices creates a dish that’s rich, satisfying, and so much lighter than traditional cream-based pastas.
Whether you’re following a gluten-free lifestyle, avoiding dairy, or just looking for healthier chicken pasta recipes dairy free options, this one delivers on every level. The best part? Most people can’t even tell it’s dairy-free until you tell them.
I’d love to hear how this recipe works in your kitchen! Try pairing it with my creamy dairy-free macaroni salad for a complete pasta-themed dinner, or serve it alongside gluten-free pizza for a casual weekend feast.
This dish has become a regular rotation in our house, especially during busy weeks when we need something that feels indulgent but comes together quickly. According to trusted nutrition research, cashews provide healthy fats and minerals that make them an excellent dairy alternative. Plus, expert resources on gluten-free living confirm that dishes like this prove you don’t have to sacrifice taste or texture when eating gluten-free.
Happy cooking, friend!
