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–+ servings

Dairy Free Cajun Chicken Pasta with Cashew Cream

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Savor this creamy dairy free cajun chicken pasta! A spicy, gluten-free dinner made with rich cashew cream for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 1
Course: main dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup (180 ml) raw cashews
  • 12 ounces (340 g) gluten-free pasta
  • 3 tablespoons (45 ml) Napa Valley olive oil divided
  • 1 pound (450 g) boneless skinless chicken breasts cut into bite sized pieces
  • 1/2 small yellow onion finely diced
  • 1/2 large red bell pepper thinly sliced
  • 1/2 large yellow or orange bell pepper thinly sliced
  • 3 cloves garlic chopped
  • 2 tablespoons (30 ml) tomato paste
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) dried thyme
  • 1-2 pinches cayenne optional
  • OR logical separator for alternative seasoning
  • 2 tablespoons (30 ml) Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
  • 1 1/2 cups (360 ml) chicken or vegetable broth both work well
  • 2 tablespoons (30 ml) nutritional yeast
  • 1 1/2 teaspoons (7.5 ml) salt plus more to taste
  • 1/2 teaspoon (2.5 ml) black pepper plus more to taste
  • Parsley to garnish (optional)

Method
 

  1. Cover raw cashews with boiling water in a heat-proof bowl for 30 to 60 minutes, or simmer on the stovetop for 10 minutes until pale and plump.
  2. Boil a large pot of lightly salted water and cook the pasta according to package instructions. Reserve 3/4 cup of the cooking water, then drain the pasta and set aside.
  3. Combine the onion powder, garlic powder, oregano, paprika, thyme, and optional cayenne in a small bowl until well mixed.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, sprinkle with 1 teaspoon of the Cajun seasoning, and cook until browned on both sides and cooked through. Transfer the chicken to a plate and set aside.
  5. Add another tablespoon of olive oil to the skillet along with the onion, bell peppers, and garlic. Sauté for 3 to 4 minutes until tender, adding a splash of water and reducing the heat if the pan begins to scorch.
  6. Stir in the tomato paste and the remaining Cajun seasoning. Cook for 1 minute, stirring frequently, until fragrant and the paste darkens slightly. Remove the skillet from the heat.
  7. Drain the soaked cashews and place them in a blender with the broth, nutritional yeast, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Blend on high for at least 1 minute until completely smooth and creamy.
  8. Return the skillet to medium-low heat and add the cooked pasta, chicken, and cashew cream sauce. Stir well, scraping the bottom of the pan, and bring to a simmer for 1 to 2 minutes until the sauce coats everything. Gradually add the reserved pasta water, broth, or water until the sauce reaches your desired consistency.
  9. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve immediately.

Notes

Soaking Secret: I always recommend soaking your cashews for at least an hour to get the creamiest results, but if you are short on time, boiling them for ten minutes is a total