Cashew Cream Cajun Chicken Pasta – Dairy Free!

Cashew Cream Cajun Chicken Pasta – Dairy Free!

If you’re like me, the change of seasons brings a craving for cozy meals that fill your kitchen with warmth and laughter. I remember those cool evenings spent with loved ones, huddled around the dinner table, sharing stories that seemed to weave together like the pasta on our plates. There’s something undeniably comforting about a creamy pasta dish, especially one that doesn’t compromise on flavor or comfort. That’s exactly why I adore this Cashew Cream Cajun Chicken Pasta. It brings together bold, spicy Cajun flavors with a luscious, dairy-free cashew cream that will leave your taste buds dancing. Perfect for an easy weeknight dinner or a gathering of friends, this dish is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Creamy and Flavorful: The cashew cream creates a rich texture that resembles traditional dairy sauces, elevating your dish with a delightful mouthfeel.
• Dairy Free: Enjoy all the comfort of creamy pasta without the dairy—perfect for those with dietary restrictions!
• Quick and Easy: With just a handful of simple ingredients, this recipe comes together in about 30 minutes, making it a fantastic option for busy weeknights.
• Customizable: Add your favorite vegetables or adjust the spice level to make it your own!
• Family-Friendly: The combination of tender chicken, colorful peppers, and creamy sauce is sure to please even the pickiest eaters.
• Healthy Twist: Packed with wholesome ingredients, this dish offers a nutritious take on classic pasta, supporting a balanced diet.

Ingredients You’ll Need for Cashew Cream Cajun Chicken Pasta – Dairy Free!

• 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 of garlic, chopped
• 2 tablespoons tomato paste
• 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 2 tablespoons Cajun seasoning
• 1 1/2 cups broth (chicken or vegetable both work well)
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• Parsley, to garnish (optional)

Let’s Make It Together

1. Before you start cooking, cover raw cashews with just boiled water in a heatproof bowl for at least 30 minutes or up to an hour. If you’re in a hurry, simmering the cashews on the stovetop for about 10 minutes until they are pale and plump will do the trick.

2. Start a large pot of lightly salted water to boil for the gluten-free pasta. Cook according to package instructions and reserve about 3/4 cup of the cooking water before draining the pasta and setting it aside.

3. In a small bowl, mix together the onion powder, garlic powder, oregano, paprika, thyme, and cayenne (if using) until well combined.

4. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Once the oil is hot, add the chicken pieces and sprinkle with 1 teaspoon of the Cajun seasoning mix. Cook, turning each piece to ensure it’s cooked through on both sides. Once cooked, remove the chicken to a plate and set aside.

5. In the same skillet, add the remaining tablespoon of olive oil along with the diced onion, bell peppers, and chopped garlic. Sauté the veggies for 3-4 minutes until tender. If the bottom of the skillet gets too dark, add a tablespoon or two of water to release the brown bits and reduce the heat slightly.

6. Add the tomato paste and the remaining Cajun seasoning to the skillet. Stir frequently for about a minute until the spices are fragrant and the tomato paste has darkened slightly. Remove from heat while you prepare the pasta sauce.

7. Drain the soaked cashews and add them to a blender along with the broth, nutritional yeast, 1 1/2 teaspoons of salt, and 1/2 teaspoon black pepper. Blend on high for at least a minute until super smooth and creamy.

8. Return the skillet to the stove over medium-low heat. Add the cooked pasta and chicken, then pour in the cashew cream sauce. Stir to combine and scrape up any delicious brown bits from the bottom of the pan. Bring to a simmer and allow it to cook for a minute or two until the sauce coats the pasta and chicken. Gradually add the reserved pasta water to reach your desired sauce consistency. A little more liquid will make the sauce creamier!

9. Season to taste with additional salt and pepper. If using, top with fresh parsley and serve warm!

Variations & Creative Twists

• Veggie Delight: Add in some zucchini or spinach for a fresh, vibrant burst of color and added nutrition.
• Protein Swap: Try using shrimp instead of chicken for a zesty seafood twist that pairs wonderfully with Cajun flavors.
• Nut-Free Option: Substitute the cashew cream with a homemade sunflower seed cream for a nut-free alternative that’s just as creamy.
• Extra Zing: If you’re feeling adventurous, a squeeze of fresh lemon juice can intensify the flavors and make it bright and zesty!

Chef Emma’s Helpful Tips

• Make-Ahead: You can prepare the cashew cream a day in advance. Store it in the fridge and simply mix it with the pasta when you’re ready to eat.
• Ingredient Swaps: Don’t hesitate to swap out the chicken for leftover turkey or even a plant-based protein alternative.
• Slicing Tricks: For even cooking, ensure your chicken breast pieces are uniform in size. This helps them cook evenly without drying out.
• Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just add a splash of broth when reheating to regain the creaminess!

Nutrition Information per Serving

• Serving Size: 1/6 of the recipe
• Calories: 450
• Carbs: 45g
• Sugar: 3g
• Fat: 20g
• Protein: 20g
• Sodium: 650mg

Frequently Asked Questions

• Can I make this ahead? Yes! The cashew cream can be made and stored in the fridge in advance, and you can cook the chicken separately as well.
• Can I use different ingredients? Absolutely! Feel free to swap the proteins and veggies based on your preferences.
• How do I store leftovers? Store in an airtight container in the fridge for up to 3 days, reheating gently on the stove with a splash of water or broth.
• How long does it last? Leftovers can last for about 3 days in the fridge. Reheat on the stovetop for best results.

Wrapping It Up

This Cashew Cream Cajun Chicken Pasta – Dairy Free! is not just a meal; it’s an experience that encourages laughter, sharing, and savoring every last bite. The fusion of creamy and spicy flavors will make this dish a staple in your cozy-meal repertoire. Save this recipe to your Pinterest board so it’s ready when you need a deliciously comforting treat!