If you’re craving something cozy, bold, and irresistibly creamy, this Cashew Cream Cajun Chicken Pasta just might be your new favorite comfort food. Imagine silky fettuccine tossed with juicy, spice-kissed chicken, colorful bell peppers, and a dreamy cashew cream sauce that’s both luscious and dairy free. It’s the kind of dish that surprises people at first bite—rich and satisfying yet light enough to keep you coming back for seconds. Every element brings a punch of flavor and texture, making it the ultimate weeknight indulgence or an impressive dinner for friends.
Ingredients You’ll Need
You won’t believe how just a handful of staple ingredients can transform into a vibrant, restaurant-level Cashew Cream Cajun Chicken Pasta. Each one does its delicious part: from the paprika-and-garlic warmth of Cajun seasoning, to the creamy body of cashew cream, to the visual pop of those peppers. Here’s what you’ll need to make this magic happen:
- Pasta of choice (12 oz fettuccine or linguine): The perfect canvas for catching every drop of that silky sauce.
- Boneless skinless chicken breast (1 lb, sliced): Sliced into strips, these cook quickly and soak up the seasoning beautifully.
- Cajun seasoning (2 tablespoons, divided): Don’t be shy—this spice blend is the key to that signature Cajun zing.
- Olive oil (1 tablespoon): Helps the chicken caramelize and keeps everything luscious.
- Red bell pepper (1, sliced): Adds a sweetness and gorgeous color to every bite.
- Yellow bell pepper (1, sliced): The second pepper brings more sweetness and unbeatable brightness.
- Garlic (3 cloves, minced): Fresh garlic is a must for depth and aroma—don’t skip it.
- Unsweetened cashew cream (1 1/2 cups): This is the secret to a creamy, dairy-free sauce that feels utterly decadent.
- Low-sodium chicken broth (1/2 cup): Lightens the sauce just enough and adds savory undertones.
- Nutritional yeast (1 tablespoon, optional): If you love a cheesy flavor without dairy, toss it in!
- Salt and black pepper (to taste): Essential for rounding out all those Cajun flavors.
- Fresh parsley (chopped, for garnish): Adds a refreshing, herby finish right before serving.
How to Make Cashew Cream Cajun Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente. Drain well and set aside, making sure it doesn’t overcook—perfectly al dente pasta is the ideal base for Cashew Cream Cajun Chicken Pasta.
Step 2: Season the Chicken
While the pasta cooks, slice your chicken breasts into bite-sized strips. Toss them in a bowl with one tablespoon of Cajun seasoning, ensuring each piece gets evenly coated. This step infuses the chicken with bold flavor right from the start.
Step 3: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and let it cook undisturbed for a couple of minutes to develop a golden crust, then flip and continue cooking for a total of 5–6 minutes or until fully cooked through. Remove the sizzling chicken strips from the pan and set aside.
Step 4: Sauté the Vegetables
In the same skillet, toss in the red and yellow bell peppers. Sauté for 3–4 minutes, just until they start to soften and release their sweetness. Add the minced garlic during the final minute, stirring to let its aroma bloom without burning.
Step 5: Build the Creamy Sauce
Turn the heat down to medium and pour in the unsweetened cashew cream along with the chicken broth. Stir in the remaining tablespoon of Cajun seasoning and nutritional yeast if you love that subtle cheesy touch. Let the sauce gently simmer for 3–4 minutes, thickening up and taking on the beautiful Cajun hue.
Step 6: Bring It All Together
Add the cooked pasta and chicken back to the pan, tossing everything until the noodles are fully coated and the chicken is tucked into the creamy, spiced sauce. Taste for seasoning, adding salt and black pepper to suit your preference.
Step 7: Finish and Garnish
Remove from heat and sprinkle over a generous handful of freshly chopped parsley. This last touch brightens up all the flavors in your Cashew Cream Cajun Chicken Pasta, making it totally irresistible.
How to Serve Cashew Cream Cajun Chicken Pasta
Garnishes
Finish each bowl with a shower of extra parsley, a dusting of black pepper, and maybe a bit more Cajun seasoning for that visual pop. Thinly sliced green onions or a handful of microgreens are fun, too—bonus points for a squeeze of lemon if you love a citrusy zing.
Side Dishes
Pair your Cashew Cream Cajun Chicken Pasta with a crisp green salad tossed in a tangy vinaigrette or some lightly roasted broccoli. Garlic bread or a crusty baguette is always a crowd-pleaser for scooping up any extra sauce left behind.
Creative Ways to Present
Try serving the pasta in individual bowls with the chicken fanned elegantly on top, or go family-style with a big platter in the center of the table. For a twist, serve leftovers in a wrap with baby spinach, or spoon the creamy Cajun chicken and peppers over a baked potato for a totally different vibe.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Cashew Cream Cajun Chicken Pasta into an airtight container and it will stay perfectly fresh in the fridge for up to three days. The flavors meld together even more overnight, making it a phenomenal next-day lunch!
Freezing
This dish freezes well if you want to save extra for a rainy day. Cool the pasta completely, transfer to a freezer-safe container, and freeze for up to two months. Thaw in the fridge overnight before reheating for best results.
Reheating
For creamy, just-cooked texture, reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen up the sauce. The microwave works, too—just stir every minute to keep things smooth and avoid drying out the chicken.
FAQs
Can I make Cashew Cream Cajun Chicken Pasta gluten-free?
Absolutely! Just use your favorite gluten-free pasta—the sauce and chicken are naturally gluten-free, so it’s an easy swap that doesn’t compromise flavor.
What’s the best way to make cashew cream if I can’t find it at the store?
Simply soak raw cashews in hot water for about 30 minutes, then blend them with enough water to reach a heavy cream consistency. Homemade cashew cream is super easy and works perfectly in this recipe.
Can I use other proteins instead of chicken?
Definitely! Shrimp or even tofu are fantastic alternatives, and they both work beautifully with the Cajun spices and rich, creamy sauce.
How can I make Cashew Cream Cajun Chicken Pasta extra spicy?
If you love heat, try adding a pinch of cayenne pepper or an extra dash of Cajun seasoning when you build the sauce. You can even sprinkle on red pepper flakes just before serving.
Is it okay to use full-fat coconut milk instead of cashew cream?
Yes! Coconut milk gives the sauce a different, slightly sweeter richness, but it’s a great substitute if you want to keep things dairy-free and plant-based.
Final Thoughts
This Cashew Cream Cajun Chicken Pasta never fails to wow me—whether it’s a quiet weeknight or a big family get-together, it’s always a hit. Give it a try, play around with the veggies or spice level, and make it your own. Trust me, after one forkful, you’ll be adding it to your regular meal rotation!
