Description
Enjoy flavorful Cashew Cream Cajun Chicken Pasta – Dairy Free! This comforting dish is quick and easy—try it tonight for dinner!
Ingredients
Scale
- 3/4 cup raw cashews
- 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)
- 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 of 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 or two of cayenne (optional)
- 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
- Parsley (to garnish – optional)
Instructions
- Start by placing raw cashews in a heatproof bowl and covering them with just boiled water. Let them soak for at least 30 minutes or up to an hour.
- Bring a large pot of lightly salted water to boil. Cook the gluten-free pasta according to package instructions. Before draining, reserve about 3/4 cup of cooking water then drain and set aside.
- In a small bowl, mix together all dried spices – onion powder, garlic powder, oregano, paprika, thyme, and cayenne if desired. Stir until well combined.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. When hot, add chicken breast pieces and sprinkle with 1 teaspoon of the Cajun seasoning mix. Cook until browned on both sides and cooked through. Remove from skillet and set aside.
- Add remaining tablespoon of olive oil to the skillet along with diced onion, bell peppers, and chopped garlic. Sauté for about 3-4 minutes until tender.
- Stir in tomato paste and remaining Cajun seasoning; cook for another minute until fragrant.
- Drain soaked cashews and place them in your blender with broth, nutritional yeast, salt, and black pepper. Blend on high until smooth and creamy.
- Return skillet to medium-low heat. Add cooked pasta, chicken pieces, and cashew cream sauce; stir well.
- If needed, gradually add reserved pasta water until you reach your desired sauce consistency. Season with additional salt and pepper as preferred. Top with fresh parsley before serving!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing/Blending
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For a vegan option, replace chicken with plant-based proteins or extra veggies. Feel free to experiment with different seasonal vegetables like zucchini or spinach for added nutrition.