Description
This Cashew Cream Cajun Chicken Pasta is a flavorful and creamy dish combining tender Cajun-seasoned chicken with vibrant bell peppers and a luscious cashew cream sauce. Perfect for a comforting yet dairy-free meal, this recipe balances spicy, savory, and creamy elements flawlessly.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons Cajun seasoning (divided)
- 1 tablespoon olive oil
Pasta & Vegetables
- 8 oz pasta (penne or fettuccine)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, thinly sliced
- 3 cloves garlic, minced
Cashew Cream
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1 cup water or low-sodium chicken broth
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast or grated Parmesan (optional)
Seasoning & Garnish
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta: Prepare the pasta according to package instructions until al dente. Drain well and set aside for later use.
- Cook the chicken: Toss the sliced chicken breasts with 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red and yellow bell peppers, thinly sliced red onion, and minced garlic. Sauté for 4–5 minutes until the vegetables become tender and fragrant.
- Prepare the cashew cream: Drain the soaked cashews and blend them with 1 cup of water or low-sodium chicken broth, lemon juice, the remaining 1 tablespoon Cajun seasoning, and nutritional yeast or Parmesan if using. Blend until the mixture is smooth and creamy.
- Combine and simmer: Pour the prepared cashew cream into the skillet with the sautéed vegetables. Stir well and simmer for 2–3 minutes to let the flavors meld and the sauce thicken slightly.
- Toss pasta and chicken: Add the cooked pasta and browned chicken back into the skillet. Toss everything together thoroughly so the pasta and chicken are well coated with the creamy sauce. Heat through for another minute or two.
- Season and garnish: Adjust the seasoning with salt and black pepper to taste. Garnish with freshly chopped parsley and serve the pasta warm.
Notes
- For an extra spicy kick, add more Cajun seasoning or a pinch of cayenne pepper.
- Chicken can be swapped out for shrimp or tofu for a variation.
- Cashew cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
