There is something truly irresistible about a creamy, flavorful pasta that wraps you in warmth and comfort, and that’s exactly what the Cashew Cream Cajun Chicken Pasta Recipe delivers. This dish combines tender, spicy Cajun-seasoned chicken with a luscious cashew cream sauce that’s silky without any dairy. Not only does it bring a delightful blend of textures and vibrant spices, but it also offers a nutritious twist that will have everyone asking for seconds. Trust me, once you try this Cashew Cream Cajun Chicken Pasta Recipe, it will quickly become one of your go-to meals for busy weeknights or weekend gatherings.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients that work together to create layers of flavor and texture. Each item brings something special—whether it’s the smoky warmth of the Cajun seasoning, the richness of the cashew cream, or the bright hint of lemon juice that elevates the whole dish.
- Raw cashews: Soaking these softens them perfectly for a creamy, dairy-free base.
- Olive oil: Adds richness and helps cook the chicken to a golden finish.
- Chicken breast: The main protein, cut into bite-sized pieces for even cooking.
- Cajun seasoning: Brings the bold, spicy flavor that defines this dish.
- Garlic powder: Adds a subtle savory boost.
- Onion powder: Enhances depth with a sweet, slightly pungent taste.
- Smoked paprika: Complements the Cajun spice with a smoky undertone.
- Salt and black pepper: Essential seasonings to balance the flavors.
- Coconut milk: Provides creaminess with a slightly sweet note, perfect for blending with the cashews.
- Vegetable broth: Adds moisture and helps deglaze the pan while mixing flavors.
- Pasta: Your choice of shape; it’s the perfect base to soak up the sauce.
- Lemon juice: Adds bright acidity to balance the richness.
- Fresh parsley: Offers a fresh, herbs note and a pop of color at the end.
How to Make Cashew Cream Cajun Chicken Pasta Recipe
Step 1: Prepare the Cashews
Start by soaking your raw cashews in water for at least 30 minutes or overnight if you have the time. This softens them so that when blended, they create that signature silky-smooth cashew cream that makes this pasta sauce so decadently creamy without any dairy.
Step 2: Cook the Chicken
Heat a large skillet over medium heat and add the olive oil. While it heats, cut your chicken breasts into bite-sized pieces for quick and even cooking. Once the oil is hot, toss in the chicken and cook, stirring occasionally, until it’s golden brown and cooked through—about 7-10 minutes.
Step 3: Season the Chicken
Sprinkle the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken. Stir well so every piece is coated generously with that smoky, spicy seasoning blend. Cook for another minute to let the flavors meld, then transfer the chicken to a plate and set aside.
Step 4: Make the Cashew Cream Sauce
In the same skillet, pour in the coconut milk and vegetable broth. Use a spoon to scrape up any browned bits stuck to the pan—this is pure flavor gold! Next, drain your soaked cashews and add them to a blender along with the skillet’s coconut milk and broth mixture. Blend until the sauce is perfectly smooth and creamy, adjusting with extra coconut milk or broth if needed.
Step 5: Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente—usually around 8-10 minutes. Reserve about half a cup of the pasta water before draining; this starchy water will help adjust the sauce texture later if needed.
Step 6: Combine Pasta and Sauce
Return the creamy cashew sauce to your skillet and stir in the cooked pasta, making sure each noodle is coated luxuriously. Add the chicken back to the skillet, mixing everything so the flavors meld beautifully.
Step 7: Final Touches
If the sauce feels too thick, gently stir in some reserved pasta water until you reach your perfect creamy consistency. Squeeze in the fresh lemon juice, give everything a good stir, and taste for seasoning. Add more salt, pepper, or Cajun seasoning if you want to dial up the heat or flavor punch. Finish by sprinkling freshly chopped parsley over the top for that pop of freshness and color.
How to Serve Cashew Cream Cajun Chicken Pasta Recipe
Garnishes
Freshly chopped parsley is my all-time favorite garnish here, giving a vibrant color contrast and fresh herbal note that cuts through the creamy sauce. You could also add a sprinkle of extra smoked paprika or a few red pepper flakes if you want to add more visual appeal and spice.
Side Dishes
This dish is pretty hearty on its own, but pairing it with a simple side salad dressed with lemon vinaigrette or some roasted veggies adds a crisp, fresh component that pairs beautifully with the creamy Cajun flavors. Garlic bread or crusty baguette slices are also fantastic for soaking up any leftover sauce.
Creative Ways to Present
For a beautiful presentation, plate the pasta on warmed dishes and create small mounds of chicken atop. Garnish with parsley and maybe a thin lemon wedge on the side for a zing of freshness. For a fun twist, serve this pasta in individual ramekins for a cozy dinner party vibe.
Make Ahead and Storage
Storing Leftovers
This Cashew Cream Cajun Chicken Pasta Recipe stores wonderfully in an airtight container in the fridge for up to 3 days. Keep in mind the sauce may thicken as it cools, so stirring in a splash of water or broth before reheating helps bring back that lovely creaminess.
Freezing
You can freeze leftover pasta in a freezer-safe container for up to 2 months. For best results, freeze the sauce and pasta together but without garnishing parsley or lemon juice since fresh herbs lose their vibrancy in the freezer. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat or use your microwave in short bursts, stirring frequently. To bring the sauce back to life, add a splash of vegetable broth, coconut milk, or reserved pasta water. Avoid overheating to prevent the sauce from separating.
FAQs
Can I use a different type of nut instead of cashews for the cream?
Creamy sauces made from cashews are smooth and mild, but you could try soaked almonds or macadamia nuts. Just keep in mind the flavor and texture will change slightly—cashews tend to yield the creamiest result.
What pasta shape works best for this recipe?
Any pasta that holds sauce well is great here! Fettuccine, penne, or rigatoni are perfect options because their shapes allow the rich cashew cream to cling deliciously to every bite.
Is this recipe suitable for a dairy-free diet?
Absolutely! Since the creaminess comes from soaked cashews and coconut milk, this recipe is a wonderful dairy-free option that doesn’t compromise on flavor or texture.
How spicy is the Cajun seasoning in this dish?
The Cajun seasoning adds a nice kick, but it’s adjustable. If you prefer milder flavor, reduce the amount or choose a mild blend. You can always add more to taste at the end if you want extra heat.
Can I prepare parts of this recipe ahead of time?
Definitely! Soaking the cashews overnight can save time. You can also cook the chicken and make the cashew cream sauce ahead; just combine with freshly cooked pasta when ready to serve for the best texture.
Final Thoughts
Making this Cashew Cream Cajun Chicken Pasta Recipe is like treating yourself to a restaurant-quality comfort meal in the cozy kitchen of your own home. The rich, creamy cashew sauce paired with spicy, tender chicken creates a perfect harmony of flavors and textures that’s truly unforgettable. I encourage you to give it a try—you might just find yourself making it again and again to delight family and friends with a dish that’s as nourishing as it is delicious.
Print
Cashew Cream Cajun Chicken Pasta Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Cashew Cream Cajun Chicken Pasta is a creamy, flavorful dish combining tender Cajun-seasoned chicken with a rich, dairy-free cashew cream sauce. Made with a blend of coconut milk and vegetable broth, the sauce is smooth and velvety, perfectly coating al dente pasta for a comforting and hearty meal. The dish is finished with a hint of lemon juice and fresh parsley for brightness.
Ingredients
Cashew Cream Sauce
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound chicken breast
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 8 ounces pasta
Instructions
- Soak Cashews: Soak the raw cashews in water for at least 30 minutes or overnight to soften them for blending into a smooth sauce.
- Heat Oil: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy mixing with the sauce later.
- Cook Chicken: Add the chicken pieces to the hot skillet and cook for 7-10 minutes, stirring occasionally until browned and cooked through.
- Season Chicken: Sprinkle the chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir to coat the chicken evenly with the spices.
- Set Aside Chicken: Remove the cooked and seasoned chicken from the skillet and set it aside to keep warm.
- Deglaze Pan: In the same skillet, pour in the coconut milk and vegetable broth, stirring to deglaze the pan and pick up any browned bits.
- Blend Sauce: Add the soaked, drained cashews along with the coconut milk and broth mixture from the skillet into a blender or food processor.
- Create Cashew Cream Sauce: Blend until smooth and creamy, adding extra coconut milk or broth as needed to achieve the right sauce consistency.
- Cook Pasta: While blending, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
- Drain Pasta: Reserve 1/2 cup of pasta water, then drain the pasta well to prepare for mixing with the sauce.
- Combine Pasta and Sauce: Place the drained pasta into the skillet with the cashew cream sauce and stir well to coat the pasta evenly.
- Add Chicken Back: Return the cooked chicken to the skillet with the pasta and sauce, mixing everything together thoroughly.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water gradually until desired creaminess is reached.
- Add Lemon Juice: Squeeze in the lemon juice and stir to incorporate a fresh, bright flavor.
- Season to Taste: Taste the pasta and adjust seasoning by adding more salt, pepper, or Cajun seasoning as preferred.
- Garnish: Sprinkle freshly chopped parsley over the dish just before serving for a pop of color and freshness.
- Serve: Serve immediately while hot and creamy for the best experience.
Notes
- Soaking cashews overnight will yield an even creamier sauce but 30 minutes is sufficient in a pinch.
- Use your favorite pasta type; fettuccine or penne work well for holding the sauce.
- For extra heat, add cayenne pepper or hot sauce along with the Cajun seasoning.
- The sauce can be prepared ahead and stored in the fridge for up to two days.
- To make this dish gluten-free, use gluten-free pasta varieties.
