Ingredients
Scale
Pasta and Protein:
- 12 ounces gluten-free pasta – Any shape works, but penne, fettuccine, or rotini are great choices. If gluten isn’t a concern, regular pasta is fine.
- 1 pound boneless, skinless chicken breasts – Cut into bite-sized pieces. You can substitute with boneless chicken thighs for a juicier option or use tofu for a vegan alternative.
Vegetables and Aromatics:
- ½ small yellow onion, finely diced – Adds depth and sweetness.
- ½ large red bell pepper, thinly sliced – For a touch of natural sweetness and vibrant color.
- ½ large yellow or orange bell pepper, thinly sliced – Adds a mild crunch and extra nutrition.
- 3 cloves garlic, chopped – Enhances the overall flavor with a fragrant, savory note.
Cajun Spice Blend:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika – Provides a deep, smoky undertone.
- ¼ teaspoon dried thyme
- Pinch or two of cayenne pepper (optional) – Adds heat; adjust according to spice preference.
- OR 2 tablespoons Cajun seasoning – A pre-made mix can replace the individual spices for convenience.
Sauce and Seasoning:
- ¾ cup raw cashews – The key to achieving a dairy-free creamy texture.
- 1 ½ cups broth (chicken or vegetable) – Provides a savory base for the sauce.
- 2 tablespoons tomato paste – Adds richness and depth to the sauce.
- 2 tablespoons nutritional yeast – Enhances the cheesy flavor without dairy.
- 1 ½ teaspoons salt – Adjust to taste.
- ½ teaspoon black pepper – Adds mild heat and seasoning.
- 3 tablespoons olive oil, divided – Used for cooking both the chicken and vegetables.
- Fresh parsley (optional, for garnish)
Instructions
1. Prepare the Cashew Cream
- Place raw cashews in a heatproof bowl and cover with boiling water. Let them soak for at least 30 minutes or simmer on the stovetop for 10 minutes until softened.
2. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente.
- Before draining, reserve about ¾ cup of the pasta cooking water. Drain the rest and set aside.
3. Mix the Cajun Seasoning
- In a small bowl, combine onion powder, garlic powder, oregano, paprika, thyme, and cayenne (if using). If using a pre-made Cajun seasoning mix, you can skip this step.
4. Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with 1 teaspoon of the Cajun spice mix.
- Cook for about 5-6 minutes, flipping occasionally, until golden brown and fully cooked.
- Transfer the cooked chicken to a plate and set aside.
5. Sauté the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil.
- Add diced onion, bell peppers, and garlic. Sauté for 3-4 minutes until the vegetables soften.
- If the pan gets too dark, add a tablespoon of water to loosen any browned bits.
6. Build the Sauce
- Stir in the tomato paste and remaining Cajun seasoning. Cook for about 1 minute until fragrant.
- Remove the skillet from heat while preparing the cashew sauce.
7. Blend the Cashew Cream
- Drain the soaked cashews and add them to a blender.
- Pour in the broth, nutritional yeast, salt, and black pepper.
- Blend on high for 1-2 minutes until completely smooth and creamy. If the sauce seems too thick, add a little extra broth.
8. Combine Everything
- Return the skillet to medium-low heat. Add the cooked pasta, chicken, and cashew cream sauce. Stir well to combine.
- Simmer for 1-2 minutes, stirring frequently to ensure everything is evenly coated.
- Gradually add the reserved pasta water, a little at a time, to achieve the desired sauce consistency. The more liquid added, the silkier the sauce will be.
9. Season and Serve
- Taste and adjust seasoning with more salt or pepper if needed.
- Garnish with fresh parsley if desired.
- Serve hot and enjoy!
Notes
- How to tell if the chicken is cooked: The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut a piece in half—there should be no pink in the center.
- Adjusting the spice level: If you prefer a milder dish, omit the cayenne and use less Cajun seasoning. For extra heat, add a dash of hot sauce.
- Making ahead: The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes