Cashew Cream Cajun Chicken Pasta Recipe
If you’re craving a pasta dish that manages to be both incredibly rich and totally dairy-free, this Cashew Cream Cajun Chicken Pasta will absolutely make you fall in love. It brings together juicy Cajun-spiced chicken, sweet sautéed peppers, and the silkiest cashew cream sauce—all tangled up with perfectly cooked pasta. Whether you’re looking to impress friends with a cozy dinner or just want to treat yourself to something a little indulgent (that also happens to be pretty healthy), this one-pot wonder is about to become your new go-to!
Ingredients You’ll Need
Even the most impressive meals start with a handful of staples. For Cashew Cream Cajun Chicken Pasta, each ingredient pulls its weight, bringing color, comfort, or that perfect pop of heat. Here’s everything you need—and why each piece matters.
- Pasta (8 oz fettuccine or linguine): Choose your favorite; these long noodles soak up all that luscious sauce beautifully.
- Boneless skinless chicken breast (1 lb, cut into strips): The lean protein soaks in every ounce of Cajun flavor and delivers that irresistible golden crust when seared.
- Cajun seasoning (2 tablespoons): This is the backbone of bold flavor; feel free to adjust for your perfect level of spice.
- Olive oil (1 tablespoon): Just enough to get the chicken gloriously browned and the veggies tender.
- Red bell pepper (1, sliced): The sweetness contrasts beautifully with the spiciness of the seasoning.
- Yellow bell pepper (1, sliced): Adds sunshine color and mellow flavor to every forkful.
- Red onion (1 small, sliced): Offers a gentle bite and vivid color to keep things interesting.
- Garlic (2 cloves, minced): Because no creamy pasta is complete without a touch of garlicky depth.
- Raw cashews (1 cup, soaked or boiled): The secret to a dairy-free sauce that’s just as creamy as the real deal.
- Water (3/4 cup): Helps the cashews blend into a pourable, silky sauce.
- Lemon juice (1 tablespoon): Brightens the entire dish with a zip of acidity.
- Salt (1/2 teaspoon): Enhances all the existing flavors.
- Black pepper (1/4 teaspoon): Adds a final hint of warmth and complexity.
- Chopped parsley (for garnish): A fresh, herbal flourish that makes every plate look restaurant-worthy.
How to Make Cashew Cream Cajun Chicken Pasta
Step 1: Soak or Boil the Cashews
Start by softening your cashews so they’ll blend into the creamiest possible sauce. If you have time, soak them in water for at least four hours—it makes an almost fluffy sauce! If you’re in a hurry, just boil the cashews for about ten minutes. Either way, they’ll turn lusciously smooth once blended.
Step 2: Cook the Pasta
Bring a pot of salted water to a rolling boil and cook your pasta according to the package directions until al dente. Drain and set aside, but don’t forget to toss the noodles with a little olive oil to prevent sticking while you make the rest of the dish.
Step 3: Prepare the Cashew Cream
Grab your blender and toss in the soaked or boiled cashews, water, lemon juice, salt, and black pepper. Blend on high until you have a velvety, pourable sauce—don’t stop blending until it’s completely smooth! Taste and adjust lemon or salt if you like. Set this dreamy cashew cream aside for later.
Step 4: Season and Cook the Chicken
Coat your chicken strips in the Cajun seasoning, making sure every piece has a good layer of spice. Heat olive oil in a large skillet over medium-high. When the oil shimmers, add the chicken. Sauté until golden-brown and fully cooked, about 5 to 6 minutes. Pop the cooked chicken onto a plate and set aside—you’ll be welcoming it back soon!
Step 5: Sauté the Veggies
In the same skillet (no need to clean it out—those chicken bits add flavor), toss in your sliced red and yellow bell peppers, red onion, and garlic. Sauté for 4 to 5 minutes until the veggies are tender but still colorful and just a bit crisp around the edges. This builds both flavor and eye appeal in your Cashew Cream Cajun Chicken Pasta.
Step 6: Finish the Sauce and Combine Everything
Lower the heat to medium-low, then return your chicken to the pan. Pour in the cashew cream and gently stir to coat all the chicken and veggies. Let the sauce simmer for 2 to 3 minutes so everything gets perfectly hot and creamy. Add your cooked pasta and toss it all together until the noodles are enveloped in that luxurious sauce.
Step 7: Serve and Enjoy
Divide your Cashew Cream Cajun Chicken Pasta between bowls or plates, then sprinkle with chopped parsley for a pop of color and freshness. Grab a fork, twirl up a big bite, and enjoy every saucy, satisfying mouthful!
How to Serve Cashew Cream Cajun Chicken Pasta
Garnishes
For maximum impact, always finish your Cashew Cream Cajun Chicken Pasta with plenty of fresh parsley. If you love a little kick, a few red pepper flakes or an extra dash of Cajun seasoning over the top can really make the colors pop and add excitement. Even a squeeze of lemon over each plate lifts up the creaminess with a zesty zing.
Side Dishes
This dish is a cozy meal all on its own, but if you want to round it out, serve it with a crisp green salad, steamed broccoli, or roasted asparagus. Toasted garlic bread or a warm baguette are perfect for mopping up any remaining sauce—it’s far too good to leave behind!
Creative Ways to Present
If you’re looking to wow your guests, try serving your Cashew Cream Cajun Chicken Pasta in a big family-style bowl for people to help themselves. Individual pasta nests on large plates look downright elegant. You can even pack leftovers into jars or containers for on-the-go lunches—the sauce keeps the noodles from drying out, making your lunch the envy of your coworkers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cashew Cream Cajun Chicken Pasta (lucky you!), let it cool to room temperature and pack it into airtight containers. It will keep beautifully in the refrigerator for up to three days, and the flavors only seem to deepen over time.
Freezing
You can freeze this dish, but for the best texture, freeze the seasoned chicken and cashew cream sauce separately from the pasta. The sauce may thicken or separate after thawing; just give it a good stir and maybe a splash of water before reheating. Frozen portions can be stored for up to two months.
Reheating
To reheat, simply place your Cashew Cream Cajun Chicken Pasta in a skillet with a splash of water or almond milk and warm gently over medium heat, stirring frequently. This brings the sauce back to its original creamy texture. If you’re in a rush, the microwave works too—just heat in 30-second bursts and stir in between.
FAQs
Can I make Cashew Cream Cajun Chicken Pasta gluten-free?
Absolutely! Swap in your favorite gluten-free pasta for a dish that’s just as creamy and satisfying. All of the other ingredients are naturally gluten-free, so this is an easy swap that won’t sacrifice on taste or texture.
What if I don’t have a high-speed blender?
If you’re working with a regular blender, just make sure to soak the cashews for at least 4 hours (or overnight, if you can). You may need to blend a little longer, scraping down the sides as needed, until you get the sauce perfectly smooth.
How spicy is Cashew Cream Cajun Chicken Pasta?
It’s got a little kick thanks to the Cajun seasoning, but you can adjust this up or down. For less heat, use a Cajun blend with mild spice or start with one tablespoon and taste as you go. For plenty of punch, add an extra sprinkle just before serving!
Can I use pre-cooked chicken or rotisserie chicken?
You sure can! Just toss shredded or chopped cooked chicken with Cajun seasoning, warm it in olive oil alongside the veggies, and finish as directed. It’s a great shortcut for a quick weeknight dinner.
Is there a substitute for the cashews in the sauce?
Cashews create the smoothest and richest dairy-free cream, but if there’s a nut allergy in your household, try using soaked sunflower seeds. The flavor will be a bit earthier, but your sauce will still thicken up nice and creamy.
Final Thoughts
If you’re hunting for a comforting meal that’s packed with flavor and easy enough for any night of the week, you can’t go wrong with Cashew Cream Cajun Chicken Pasta. Every bite is a celebration of creamy sauce, bold spice, and colorful veggies. Give it a try—you just might find yourself making it again and again!
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Cashew Cream Cajun Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and spicy flavors of this Cashew Cream Cajun Chicken Pasta. A dairy-free delight that’s bursting with Cajun-inspired taste and wholesome ingredients.
Ingredients
Pasta:
- 8 oz fettuccine or linguine pasta
Chicken:
- 1 lb boneless skinless chicken breast (cut into strips)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
Vegetables:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
- 2 cloves garlic (minced)
Cashew Cream:
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 3/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Cook pasta according to package directions, drain, and set aside.
- Prepare Cashew Cream: Blend soaked cashews, water, lemon juice, salt, and black pepper until smooth and creamy. Set aside.
- Cook Chicken: Toss chicken with Cajun seasoning. Brown chicken in olive oil, then set aside.
- Sauté Vegetables: In the same skillet, sauté bell peppers, onion, and garlic until tender.
- Combine: Return chicken to skillet, add cashew cream, and simmer. Add cooked pasta and toss to coat.
- Serve: Garnish with parsley and serve hot.
Notes
- Adjust Cajun seasoning to taste.
- Add spinach or mushrooms for extra veggies.
- Use gluten-free pasta for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
