Creamy Cajun Chicken Pasta with Cashew Sauce Recipe
Welcome to your new favorite weeknight dinner! This Creamy Cajun Chicken Pasta with Cashew Sauce is the perfect mix of bold, spicy flavors and smooth, dairy-free creaminess. Whether you’re cooking for your family or spicing up a date night at home, this dish brings comfort and flair to the table—all without the heaviness of traditional cream sauces.
Let’s dive in and explore why this Cajun pasta might just become your latest obsession.
—
Why You’ll Love This Recipe
This dish checks all the boxes:
- Creamy and Flavorful: The rich cashew sauce mimics cream so well, you won’t miss the dairy one bit!
- Spicy Cajun Kick: Perfectly seasoned chicken adds a smoky, spicy punch that’s balanced by the pasta and sauce.
- Simple to Make: You don’t need fancy ingredients or hours in the kitchen—just a few steps and a blender!
- Family-Friendly: Kid-approved (you can tone down the spice), yet interesting enough for adults.
- Dairy-Free + Paleo Option: Great if you’re avoiding dairy but still want that indulgent “creamy pasta” experience.
- Meal Prep Friendly: Make the sauce ahead of time—it keeps well and can even be frozen.
Isn’t it amazing when a dinner is this comforting and still wholesome?
—
Essential Tools and Equipment
Before we get cooking, make sure you have these kitchen basics on hand:
- Large skillet or sauté pan
- Medium saucepan (to boil cashews and cook pasta)
- High-speed blender or food processor (for blending the cashew cream)
- Sharp knife (for slicing chicken and veggies)
- Cutting board
- Large bowl (for mixing pasta)
- Tongs or spatula (for flipping chicken)
If you have a cast iron skillet, even better—it adds a lovely sear to the chicken!
—
Preparation Tips
Here are a few quick tricks to get organized and save time:
- Soak Your Cashews: If you have time, soak raw cashews in water for 4–6 hours beforehand. It makes them blend smoother. Short on time? Boil them for 10 minutes instead.
- Prep Ingredients First: Chop your bell peppers, slice the chicken, and measure your spices before turning on the stove. Mise en place makes the difference!
- Double the Sauce: The cashew sauce is perfect for leftovers or drizzling over roasted veggies. Consider making extra—it freezes well for up to 2 months.
- Marinate the Chicken: Even 15 minutes of marinating improves flavor. The Cajun spices seep in beautifully!
Planning ahead just a little will definitely pay off in the flavor department.
—
Ingredients List
Here’s everything you need to build this delicious Creamy Cajun Chicken Pasta:
For the Cashew Cream Sauce:
- 1 cup raw cashews (soaked or boiled)
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons nutritional yeast (adds cheesy flavor!)
- 1 tablespoon lemon juice
- 1 garlic clove
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For the Cajun Chicken and Pasta:
- 1 pound chicken breast, sliced thin
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning (adjust spice as needed)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ onion, sliced thin
- 8 oz pasta (gluten-free or regular penne, fettuccine, you choose!)
- Fresh parsley, chopped (for garnish)
- Salt & pepper to taste
🌱Want to make it vegetarian? Sub with sliced mushrooms or tofu instead of chicken.
—
Step-by-Step Directions
Ready? Let’s bring it all together step by step:
- Start by making the cashew cream: Drain soaked (or boiled) cashews and add to a high-speed blender with almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until completely smooth. Set aside.
- Boil the pasta: Cook your pasta according to the package directions. Drain and set aside.
- Season the chicken: In a bowl, toss sliced chicken with Cajun seasoning and a bit of salt and black pepper to taste.
- Sauté the chicken: In a large skillet over medium heat, add 1 tablespoon olive oil. Add the chicken and cook until golden brown and fully cooked (internal temp should read 165°F). Remove from pan and set aside.
- Sauté the vegetables: In the same skillet, add remaining olive oil, sliced bell peppers, and onions. Sauté until soft and slightly caramelized, about 5–7 minutes.
- Bring it all together: Add cooked pasta, chicken, and the cashew sauce into the skillet with veggies. Stir gently to combine, heating it through. Add a splash of water if the sauce is too thick.
- Garnish and serve: Sprinkle chopped parsley on top and serve warm. A dash of extra Cajun seasoning on top? Chef’s kiss.
Pro tip: Leftovers the next day taste even better as the flavors really settle in!
—
Common Mistakes to Avoid
Even simple recipes can go sideways. Here’s what to watch out for:
- Skipping the soaking step: Unsoaked cashews can leave the sauce gritty. Soaking softens them and creates that velvety texture we’re going for.
- Overcooking the chicken: Sliced chicken cooks fast! Watch it closely to keep it tender and juicy.
- Overcooking the pasta: Nobody likes mushy noodles. Cook al dente so it holds up when mixed in the skillet.
- Making the sauce too thick: Add a splash of almond milk or pasta water for a looser, creamier consistency.
Think of these as gentle reminders rather than warnings!
—
Best Side Dishes
So what pairs beautifully alongside your Cajun chicken pasta?
- Simple Garlic Bread: For that crispy, golden contrast. Plus, it’s perfect for mopping up extra sauce!
- Mixed Greens Salad: Keep it light and crunchy with a lemony vinaigrette for balance.
- Grilled Corn on the Cob: Brings out those sweet and smoky Southern flavors.
- Roasted Broccoli or Asparagus: Adds freshness and a little bitterness to cut through the richness.
Mix and match your sides based on the season or your personal cravings!
—
Expert Recipe Tips
Want to take this dish from delicious to unforgettable? Try these pro-level hacks:
- Toast your Cajun seasoning: Before adding to the chicken, toast it for 30 seconds in a dry skillet. It deepens the smoky flavor!
- Use roasted garlic in sauce: Swap raw for a roasted garlic clove for a sweeter, subtle flavor.
- Add a splash of white wine: Right before adding sauce, deglaze the pan with 2–3 tablespoons of dry white wine for brightness.
- Toss in spinach or kale: Extra greens, extra nutrients, no extra effort.
This dish is forgiving—don’t be afraid to play around!
—
Storage and Reheating Instructions
Yes, you can totally make this ahead of time!
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the cashew sauce by itself in portions for up to 2 months. Thaw overnight in the fridge before using.
- Reheating: Reheat pasta in a skillet over low heat with a splash of almond milk or water. Avoid microwaving if possible—it can overcook the pasta and dry out the sauce.
Meal prep it on Sunday, enjoy it all week long 💪
—
Frequently Asked Questions (FAQs)
Can I make the cashew sauce nut-free?
Sure! Try substituting with silken tofu or sunflower seeds. Just know the flavor and texture will vary slightly.
Is this recipe gluten-free?
It can be! Just use gluten-free pasta, and be sure your Cajun seasoning is certified gluten-free.
Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover grilled breasts can work great. Just slice and toss in during the final steps to warm through.
How spicy is it?
Mildly spicy, depending on your Cajun seasoning. If you’re spice-sensitive, start with half the amount and add more to taste.
Can I make this ahead for a dinner party?
Yes! Prepare all components a few hours ahead and combine just before serving. Add a splash of almond milk to loosen it before serving.
—
Final Thoughts
That’s it—your new go-to dinner is waiting!
This Creamy Cajun Chicken Pasta with Cashew Sauce is bold, cozy, and surprisingly wholesome. Whether you’re following a dairy-free lifestyle or just looking to shake up your pasta night, this recipe fits the bill.
Give it a try this week and let us know what you think in the comments below! 💬
Tried it and loved it? Snap a pic and tag us on Instagram @YourKitchenCrush—nothing makes our day like seeing your creations.
Until next time, happy cooking!
Looking for more dairy-free comfort food? Check out our Creamy Vegan Mushroom Stroganoff or this Rich Sweet Potato Alfredo with Fettuccine!
