Description
This Cashew Cream Cajun Chicken Pasta is a rich, spicy, and dairy-free alternative to classic Cajun pasta. The creamy cashew sauce brings a silky texture, while the bold Cajun seasoning adds the perfect kick. This dish is easy to make and perfect for a weeknight dinner!
Ingredients
For the Cashew Cream:
1 cup (150g) raw cashews, soaked for at least 2 hours (or boiled for 10 minutes)
3/4 cup (180ml) water
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp salt
For the Cajun Chicken:
2 boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
1 tbsp Cajun seasoning
1/2 tsp salt (adjust if Cajun seasoning is salty)
1/2 tsp black pepper
For the Pasta:
12 oz (340g) penne or fettuccine (use gluten-free if needed)
1 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup (240ml) vegetable broth (or chicken broth)
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional, for extra heat)
1/2 cup (120ml) reserved pasta water (if needed for consistency)
2 tbsp chopped fresh parsley (for garnish)
Instructions
Step 1: Make the Cashew Cream
- Drain the soaked cashews and blend them with water, lemon juice, garlic powder, and salt until completely smooth. Set aside.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
Step 3: Cook the Cajun Chicken
- In a bowl, toss the chicken slices with Cajun seasoning, salt, and black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side, or until fully cooked. Remove and set aside.
Step 4: Sauté the Vegetables & Make the Sauce
- In the same skillet, heat 1 tbsp olive oil and sauté garlic, red bell pepper, and yellow bell pepper for 2-3 minutes.
- Pour in vegetable broth, smoked paprika, and red pepper flakes. Simmer for 2 minutes.
- Stir in the cashew cream and mix well. Adjust consistency with reserved pasta water if needed.
Step 5: Combine & Serve
- Add the cooked pasta and Cajun chicken to the skillet, tossing to coat everything in the creamy sauce.
- Garnish with fresh parsley and serve hot!
Notes
- Make It Spicier: Add more Cajun seasoning or red pepper flakes.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on low heat with a splash of broth to loosen the sauce.
- Gluten-Free Option: Use gluten-free pasta.
- Vegan Version: Swap chicken for mushrooms or tofu and use vegetable broth.