Dairy free and gluten free, this creamy cajun chicken pasta is a lightened up version of a comfort food classic! A cozy recipe that’s perfect for any night of the week. Healthy (but still so delicious!) and full of Cajun flavor! Gluten free, dairy free, vegan option.
We love pasta night at our house! Especially when it’s a flavor and protein packed recipe like this healthier cajun chicken pasta. So comforting, cozy, and delicious! And just the perfect thing for fall.
Most cajun chicken pasta recipes are made with lots of dairy, but this recipe is made without cream, cream cheese, or cheese! And thanks to the addition of a luscious cashew cream sauce, you can still all the creamy goodness that makes cajun chicken pasta SO tasty.
Top with some homemade dairy free parmesan for a super savory treat.
Why you’ll love this creamy cajun chicken pasta
This pasta is:
- Super flavorful
- Cozy + comforting
- Ultra creamy
- Satisfying
- Dairy free
- Gluten free
- On the lighter side
- SO good!
Ingredient notes
- Raw cashews – Raw cashews are what you’ll use to make the sauce creamy without adding any dairy. They are blended with the broth and spices to create a smooth cashew cream pasta sauce.
- Gluten free pasta – Any shape of your favorite pasta will work. This is the gluten free pasta that we used for this recipe.
- Chicken breast – Chicken breast is diced into bite sized pieces to add a good source of lean protein to this pasta recipe. If you’re vegan or vegetarian feel free to leave it out and add more veggies!
- Onion, bell peppers, and garlic – These add veggies great flavor to the base of the pasta sauce. For some ideas on other veggies you can add check out the section below.
- Tomato paste – Just a little bit is added to deepen the flavors of the pasta sauce.
- Simple Cajun spice blend – For the spice blend you can either use a Cajun seasoning you already have on hand, or make your own blend using the spices outlined in the recipe.
- Broth – Chicken broth or vegetable broth both work to blend with the cashews for the ultra creamy spiced sauce.
- Nutritional yeast – Nutritional yeast adds a convincing “cheesy”, umami rich flavor to the pasta to satisfy everyone at your table. If you’ve never tried it I highly recommend adding it to your pantry!
- Salt and pepper – A bit is added to the sauce before blending, and before serving to taste.
You can find many of the pantry staples for this Cajun pasta on Thrive Market. A membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.
Is this pasta spicy?
Only if your Cajun seasoning has a kick of heat to it. I’ve included an optional pinch or two of cayenne in the recipe, but you can omit it if you don’t want any spice!
To make it extra spicy just add a bit more cayenne to the spice blend. You can add as much or as little as you like.
Other veggie options
You can totally add more vegetables to this healthy pasta dish!
These would all be great additions:
- Spinach – Added just before serving so it can wilt but doesn’t overcook.
- Broccoli – Broccoli florets can be added to the pasta during the last minute or two of cooking, and then added to the skillet with the pasta during step 8.
- Extra bell peppers – Feel free to use a whole red pepper and a whole orange pepper, or even some green peppers if that’s what you like!
- Asparagus – Asparagus cooks pretty fast, so I would suggest adding it raw with the pasta, chicken, and sauce, during step 8.
- Zucchini – Depending on the size of the pieces, zucchini will likely need to cook about the same amount of time as the bell peppers. If using add it to the skillet with the onions, peppers, and garlic during step cups 5.
What’s in Cajun seasoning?
Cajun seasoning is a simple seasoning blend that is typically made with paprika, garlic powder, onion powder, oregano, and thyme. The addition of cayenne is sometimes included for a bit of heat.
What does cashew cream taste like?
Cashew cream has a very neutral, even flavor. This makes it an excellent substitute for dairy in savory and sweet recipes. I often prefer it over coconut milk to make creamy soups and sauces because it doesn’t really taste like much.
These are some of my favorite cashew cream recipes:
- How to Make Cashew Cream
- Cashew Cream Mushroom and Kale Pasta
- Vegan Sour Cream
- Healthy Whole30 Chicken Pot Pie Soup
- Easy Gluten Free and Vegan Mushroom Gravy
How to make this creamy cajun chicken pasta
If you soak the cashews ahead of time this recipe comes together super quick! Right around the 30 minute mark. A perfect weeknight comfort food meal!
Here’s the step-by-step
- Before you start cooking soak the cashews in hot water for at least 30 minutes, or up to an hour. If you’re in a hurry you can simmer them on the stove top for 10 minutes before using.
- Start a large pot of lightly salted water to boil for the pasta. Before draining reserve about 3/4 cup cooking water.
- In a small bowl mix together all the dried spices until well combined.
- Cook the chicken with some of the cajun seasoning. Remove from the skillet and set aside.
- Cook the veggies with the remaining olive oil until tender.
- Add the spices and tomato paste, and remove the skillet from the heat while you make the cashew cream sauce.
- Drain soaked cashews and add to the blender with broth, nutritional yeast, salt, and pepper. Blend on high for at least a minute – until smooth and creamy, and no pieces of cashews remain.
- Return skillet to the stove top and add cooked pasta, cooked chicken, and the cashew sauce. Bring to a simmer and thin the sauce with the reserved pasta water if needed.
- Taste and season to taste with salt and pepper. Top with fresh parsley if desired and serve!
How to make this pasta recipe stay creamy
Cashew cream can start to thicken as it sits with the pasta. To keep it creamy all you need to do is thin the sauce with a little bit of water, nut milk, or broth until desired consistency is reached. You may want to re-season it with salt and pepper after thinning the sauce.
Re-heating and storage
Refrigerator: This dairy free pasta with chicken will keep in the refrigerator for 4-5 days in a sealed container.
Freezing: I would not recommend freezing this pasta. I haven’t tried it but I think that the texture of the pasta and sauce would not hold up well when thawed.
To re-heat: The cashew cream sauce will thicken as it sits in the refrigerator. To re-heat, warm the pasta on low in a skillet or in the microwave, and add water, unsweetened nut milk, or broth to the sauce a little bit at a time, stirring in between, until desired consistency is reached.
Love this recipe? Try these other healthy pasta recipes!
- Creamy Vegan Vodka Sauce Pasta (gluten free + vegan)
- 30 Minute Romesco Pasta (gluten free + vegan)
- Cashew Cream Mushroom Kale Pasta (gluten free + vegan option)
- Creamy Vegan Mac and Cheese (gluten free + nut free + vegan)
- Quick and Easy Pumpkin Ragu (gluten free + paleo friendly)
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review the recipe below. It’s also super helpful for other readers if you share any changes you made to the recipe!
Thank you for sharing your kitchen with NK! We’re so grateful you’re here.
PrintCreamy Cajun Chicken Pasta {gluten free + dairy free}
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Dairy free and gluten free, this creamy cajun chicken pasta is a lightened up version of a comfort food classic! A cozy recipe that’s perfect for any night of the week. Healthy (but still so delicious!) and full of Cajun flavor! Gluten free, dairy free, vegan option.
Ingredients
- 3/4 cup raw cashews
- 12 ounces gluten free pasta
- 3 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 small yellow onion, finely diced
- 1/2 a large red pepper, thinly sliced
- 1/2 a large yellow or orange pepper, thinly sliced
- 3 cloves of garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Pinch or two of cayenne (optional)
- OR
- 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
- 1 1/2 cups broth, chicken or vegetable broth both work
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Parsley, to garnish (optional)
Instructions
- Before you start cooking – in a heat proof bowl, cover raw cashews with just boiled water for at least 30 minutes, or up to an hour. If you’re in a hurry you can simmer the cashews on the stove top for about 10 minutes until they are pale and plump.
- Start a large pot of lightly salted water to boil for the pasta. When water is boiling add pasta and cook according to package instructions. Reserve about 3/4 cup cooking water. Drain and set aside.
- In a small bowl mix together all the dried spices – onion powder, garlic powder, oregano, paprika, thyme, and cayenne (if using) until well combined.
- Heat 2 tablespoons olive oil over medium high heat in a large skillet. When the oil is hot, add the chicken breast pieces and sprinkle with 1 teaspoon of the Cajun seasoning mix. Cook, turning each piece of chicken so it cooks on both sides, until cooked through. Remove to a plate and set aside.
- Add the additional tablespoon of olive oil to the skillet with the diced onion, bell peppers, and chopped garlic. Sauté veggies for about 3-4 minutes – until tender. If the bottom of the skillet gets too dark add a tablespoon or two of water to release the brown bits and reduce the heat a bit.
- Add the 2 tablespoons of tomato paste and remaining Cajun seasoning. Cook for another minute, stirring frequently, until spices are aromatic and tomato paste has darkened slightly. Remove from the heat while you make the pasta sauce.
- Drain soaked cashews and add to the blender with broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high for at least a minute – until entirely smooth and creamy.
- Return skillet to the stove top over medium low heat. Add cooked pasta, cooked chicken, and the cashew sauce. Stir to combine and scrape up any brown bits from the bottom of the pan. Bring to a simmer. Allow to simmer for a minute or two, until sauce coats the pasta and chicken. As it simmers, add the reserved pasta water a bit at a time to thin the sauce until desired consistency is reached. If you need more liquid or if you didn’t reserve any pasta water, you can also use chicken broth or plain water. The more liquid you add the softer and creamier the sauce will be.
- Taste and season to taste with salt and pepper. Top with fresh parsley if desired and serve!
Notes
Refrigerator: This dairy free pasta with chicken will keep in the refrigerator for 4-5 days in a sealed container.
Freezing: I would not recommend freezing this pasta. I haven’t tried it but I think that the texture of the pasta and sauce would not hold up well when re-heated.
To re-heat: The cashew cream sauce will thicken as it sits in the refrigerator. To re-heat, warm the pasta on low in a skillet or in the microwave, and add water, unsweetened nut milk, or broth to the sauce a little bit at a time, stirring in between, until desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stove top
- Cuisine: american
Keywords: pasta, cajun, chicken, dairy free, bell peppers, weeknight dinner, gluten free
Leslie Reed says
This gluten free dairy free pasta recipe was delicious. My picky eater teenage daughter liked it too.
★★★★★
Nyssa Tanner says
I’m so happy that you enjoyed it! It’s one of our house favorites, too 🙂
francesca says
I’m DF/GF by necessity, not by choice. What I love about all Nyssa’s recipes is, she makes me feel like I’m not missing out on anything I love to eat. In fact most of her recipes are better than any gluten and dairy filled meal. However, my husband refuses to change his diet to match mine. Luckily Nyssa’s recipes are all amazing and I can make anything from her site and it’s a hit. This recipe however, is his favorite! He ate three full bowls the first time I made it! He asks me to make it nearly weekly lol. Thank you again, Nyssa!
★★★★★
Nyssa Tanner says
The ULTIMATE compliment, and exactly why I do what I do! My husband is the same, so I’m always looking for the most like-able substitutes for gluten and dairy. I love that you both love this one!
Morgan Blake says
So freaking happy I found your blog, Nyssa!! I’m def going to try making this over the weekend. Cheers girlfriend!
★★★★★
Nyssa Tanner says
Woohoo!! So happy you found NK, too! Hope you LOVE the pasta – we’ve been so into it for a cozy dinner in. Cheers back atcha!
xo – Nyssa