How to make cajun chicken creamy pasta?

Cook seasoned chicken first, then sauté onion, peppers, garlic, tomato paste, and Cajun spices. Meanwhile, blend softened cashews with broth, nutritional yeast, salt, and pepper. Finally, simmer everything with cooked pasta until the sauce thickens.

Does cajun chicken go with pasta?

Yes. Cajun chicken pairs especially well with pasta because the smoky, savory seasoning spreads through a creamy sauce. Also, pasta helps balance stronger spices and cayenne heat.

What kind of cream is best for Cajun pasta?

Traditional recipes often use dairy cream. However, blended raw cashews make a rich dairy-free alternative. Their mild flavor also carries Cajun spices without competing with them.

What goes with creamy cajun chicken?

Green salads, broccoli, asparagus, green beans, zucchini, and garlic bread all pair well with creamy Cajun chicken. In addition, simple vegetables add freshness beside the rich sauce.

Cashew Cream Cajun Chicken Pasta Recipe : Easy & Amazing

Name: Cashew Cream Cajun Chicken Pasta Recipe : Easy & Amazing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup raw cashews; 12 oz gluten-free pasta; 3 tbsp olive oil, divided; 1 lb boneless, skinless chicken breasts, cut into bite-size pieces; 1/2 small yellow onion, finely diced; 1/2 large red bell pepper, thinly sliced; 1/2 large yellow or orange bell pepper, thinly sliced; 3 garlic cloves, chopped; 2 tbsp tomato paste; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp smoked paprika; 1/4 tsp dried thyme; 1 to 2 pinches cayenne pepper, optional; 1 1/2 cups chicken or vegetable broth; 2 tbsp nutritional yeast; 1 1/2 tsp kosher salt, or to taste; 1/2 tsp black pepper, or to taste; Fresh parsley for garnish, optional; Alternative seasoning: 2 tbsp Cajun seasoning can replace the onion powder, garlic powder, oregano, smoked paprika, and thyme

Description

This Cashew Cream Cajun Chicken Pasta is creamy, smoky, savory, and completely dairy-free. Tender Cajun-seasoned chicken, gluten-free penne, colorful bell peppers, and a silky cashew cream sauce come together in an easy stovetop dinner.

Ingredients

Scale

3/4 cup raw cashews

12 oz gluten-free pasta

3 tbsp olive oil, divided

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

1/2 small yellow onion, finely diced

1/2 large red bell pepper, thinly sliced

1/2 large yellow or orange bell pepper, thinly sliced

3 garlic cloves, chopped

2 tbsp tomato paste

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 tsp smoked paprika

1/4 tsp dried thyme

1 to 2 pinches cayenne pepper, optional

1 1/2 cups chicken or vegetable broth

2 tbsp nutritional yeast

1 1/2 tsp kosher salt, or to taste

1/2 tsp black pepper, or to taste

Fresh parsley for garnish, optional

Alternative seasoning: 2 tbsp Cajun seasoning can replace the onion powder, garlic powder, oregano, smoked paprika, and thyme

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Instructions

1. Soak the raw cashews in freshly boiled water for at least 30 minutes and up to 1 hour. For a faster method, simmer them in water for about 10 minutes until softened and plump.

2. Cook the pasta in lightly salted water according to package directions. Reserve about 3/4 cup pasta water before draining.

3. Combine the onion powder, garlic powder, oregano, smoked paprika, thyme, and optional cayenne to make the seasoning blend.

4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with 1 tsp of the spice mixture, and cook on both sides until fully cooked. Transfer the chicken to a plate.

5. Add the remaining 1 tbsp olive oil to the skillet. Add the onion, bell peppers, and garlic and sauté for 3 to 4 minutes until tender. If the skillet becomes too dark, add 1 to 2 tbsp water, scrape up the browned bits, and lower the heat slightly.

6. Stir in the tomato paste and remaining seasoning. Cook for about 1 minute, stirring frequently, until fragrant and the tomato paste darkens slightly. Remove the skillet from the heat temporarily.

7. Drain the cashews and blend them with the broth, nutritional yeast, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper for at least 1 minute until completely smooth and creamy.

8. Return the skillet to medium-low heat. Add the cooked pasta, chicken, and cashew sauce. Stir well and bring to a gentle simmer for 1 to 2 minutes until the sauce thickens and coats everything.

9. Gradually add reserved pasta water as needed for a softer, creamier consistency. You can also use extra broth or water.

10. Taste and adjust the salt and black pepper. Garnish with fresh parsley if desired and serve warm.

Notes

Store leftovers in a sealed container in the refrigerator for 4 to 5 days.

Freezing is not recommended because the pasta and sauce may lose their ideal texture after thawing and reheating.

The cashew sauce thickens considerably in the refrigerator. Reheat gently in a skillet over low heat or in the microwave, adding small amounts of water, unsweetened nut milk, or broth until creamy again.

Raw cashews create the smoothest cashew cream.

Roasted cashews can be used, but soak them about twice as long or simmer them until very soft.

For a milder pasta, omit the cayenne. For more heat, add extra cayenne to taste.

Optional vegetables include spinach, broccoli, extra bell peppers, asparagus, and zucchini.

Nutritional yeast can be omitted if needed.

For an untested nut-free variation, use about 1 1/2 cups full-fat dairy-free milk or creamer and reduce the broth to 1 cup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving