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 that’s wholesome and full of zesty Cajun flavor. Gluten free, dairy free, vegan option.
The best dairy free cajun chicken pasta
We love pasta night at our house!
Especially when it’s a flavor packed recipe like this wholesome cajun chicken pasta.
Just like this Creamy Tomato Sausage Pasta, it is so comforting, cozy, and delicious – the perfect thing for fall!
Most cajun chicken pasta recipes are made using 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 enjoy all the creamy goodness that makes cajun chicken pasta SO tasty.
Why you’ll love this pasta
It is:
- Super flavorful
- Cozy + comforting
- Ultra creamy
- Satisfying
- Dairy free
- Gluten free
- SO good!
Ingredients and substitutions
- 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 and cooked in the skillet until perfectly tender. 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 pasta 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.
Adding additional veggies
You can easily add more vegetables to this pasta dish!
These would all be great options:
- 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 does cashew cream taste like in a pasta dish?
Cashew cream has a very neutral, even flavor.
This makes it an excellent substitute for dairy in savory and sweet recipes.
I prefer it over coconut milk to make creamy soups and sauces because it has great texture and can be seasoned however you like.
Some of my favorite cashew cream recipes:
- Dairy Free French Onion Dip
- Creamy Vegan Vodka Pasta Sauce
- Vegan Sour Cream
- Chicken Pot Pie Soup
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Vegan Fettuccine Alfredo
- Make Ahead Whole30 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!
The best gluten free pasta
My all time favorite gluten free pasta is made by Jovial.
Their brown rice penne pasta is what I use in this recipe.
The texture is SPOT ON every time and you’d never know it’s gluten free if you tasted it blindly!
How to keep this pasta nice and 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 or broth to the sauce a little bit at a time, stirring in between, until desired consistency is reached.
Love this flavorful pasta? Try these other pasta recipes!
- Dairy Free Buffalo Chicken Pasta
- Vegan Mexican Mac and Cheese
- Vegan Fettuccine Alfredo
- Easy Pesto Pasta
- Creamy Vegan Vodka Sauce Pasta
- 30 Minute Romesco Pasta
- Cashew Cream Mushroom Kale Pasta
- Creamy Vegan Mac and Cheese
- Quick and Easy Pumpkin Ragu
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Cashew Cream Cajun Chicken Pasta – 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 that’s wholesome and full of zesty 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 well
- 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 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 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 slightly.
- Add the 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 super smooth and creamy.
- Return skillet to the stove top over medium low heat. Add cooked pasta, cooked chicken, and the cashew cream 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 broth or water. The more liquid you add the softer and creamier the sauce will be.
- 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
Sarah says
Can I use coconut cream jnstead of Al cashews? How much should I use if so?
Nyssa Tanner says
Hi Sarah! I haven’t test the recipe with coconut cream but I imagine it would work well 🙂 I would suggest starting with 1/2 cup coconut cream and adding a little more if you want it to be more creamy. You should be able to skip the blending in step 7 and add the broth, coconut cream, nutritional yeast, salt, and pepper directly to the skillet when you add the chicken and pasta back to the skillet in step 8. I hope that’s helpful, and happy cooking! – Nyssa
Shelly says
Hello!
I have a question about the nutritional yeast. First time using it. After blending the cashew cream until smooth and pouring it into the pan, it made little white balls. As if it curdled a little. What may have happened? maybe it got to hot to fast?
I’m going to try the recipe again with some of the other creamy methods you’ve suggested because the flavor was great and i want to try the recipe again.
Nyssa Tanner says
Hi Shelly! Hmm, that’s strange. I’ve never had anything happen like that before and I’ve used cashew cream countless times in cooking. My only thought is that it could be small pieces of un-blended cashew. Sometimes it appears that the cashew cream is fully blended but really it may need another 30-45 seconds on high.
Sonya says
It’s so hard yummy gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! These are definitely a new family favorite. I want to make them again when my in laws come to visit, but my mother in law is allergic to cashews…is there anything I can replace them with? Thank you!
Nyssa Tanner says
Hi Sonya! I’m in the process of testing a sunflower seed cream alternative but the recipe isn’t ready quite yet. I will post an update when it is! In the meantime, you could try using a full fat oat milk or another non dairy creamer that works for your allergy requirements to make the sauce creamy. Oatly’s full fat oat milk is quite creamy would likely be a good choice. I would suggest using 1 1/2 cups of dairy free milk or creamer, reducing the broth to 1 cup, and making a sauce as written in the recipe with those ingredients + the nutritional yeast, salt, and pepper. You likely wouldn’t need to blend it though, a quick whisk should suffice. I hope that’s helpful, and happy cooking! – Nyssa
Brigitte says
Is there a low carb substitute for the gluten free noodles? Thanks
Nyssa Tanner says
Hi Brigitte! I am not personally very familiar with low carb noodle products, but if you have one you love you could certainly give it a try! If you want to depart from noodles all together you could substitute the pasta with roasted cauliflower or broccoli. It would be a different type of meal but I’m sure still very delicious 🙂 Happy cooking! – Nyssa
Bal says
My son has a nut allergy. What would you use in place of cashew cream? Thank you!
Nyssa Tanner says
Hi Bal! If your sons nut allergy is an allergy to all nuts that makes it a little bit trickier to make this recipe dairy free, but you could try using a full fat oat milk or another non dairy creamer that works for your allergy requirements to make the sauce creamy. Oatly’s full fat oat milk is quite creamy would likely be a good choice. I would suggest using 1 1/2 cups of dairy free milk or creamer, reducing the broth to 1 cup, and making a sauce as written in the recipe with those ingredients + the nutritional yeast, salt, and pepper. You likely wouldn’t need to blend it though, a quick whisk should suffice. I hope that’s helpful, and happy cooking to you! – Nyssa
Sonya says
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Nyssa Tanner says
Love love to hear that you and your family enjoyed this one so much Sonya! Thanks for leaving your review, and happy cooking! – Nyssa
Suzy says
Thank you for the delicious recipe! I followed the recipe as written except for using Banza chickpea pasta for more protein. Delicious flavors! I appreciate you sharing this and hope you are blessed for your kindness.
Nyssa Tanner says
Banza pasta sounds delicious for this recipe! So glad you enjoyed, and thanks for the helpful comment 🙂 Happy cooking! – Nyssa
Tyler says
Very good added to the recipe book.
Nyssa Tanner says
So glad to hear that you enjoyed this pasta! Happy cooking 🙂 – Nyssa
Genie says
This was so delicious! Wonderful texture, consistency, flavor. It will be a regular part of our rotation from now on!
Nyssa Tanner says
Hooray! Sounds like this pasta hit all the right notes for you! So glad that you enjoyed it, and thank you for dropping a note + review! Happy cooking 🙂 – Nyssa
Deborah says
If your using cashew milk instead of raw cashews how much should you use with broth?
Nyssa Tanner says
If you want to use cashew milk instead of making your own cashew cream I would suggest using 1 1/2 cups milk plus 1-2 teaspoons better than bouillon (or something similar) for the best flavor! Otherwise you could skip the bouillon and season to taste with salt. Hope you enjoy! I’d love to hear how it turns out for you 🙂 – Nyssa
Sarah says
If avoiding tomato products could you just leave out that step or what would you put in place of that?
Nyssa Tanner says
Hi Sarah! Yes you could totally just leave the tomato paste out. It adds a little color and a bit of depth of flavor but it’s such a small amount it would still be delicious without it! Hope you enjoy! – Nyssa
Maree says
This is quick, easy and delicious and has now become a favourite with the whole family, which is amazing because there is usually always that one person that doesn’t like it.
Nyssa Tanner says
What a WIN when everyone is happy at the dinner table! Thanks for your thoughtful comment 🙂 Happy cooking! – Nyssa
Simone says
Any ideas on a substitute for cashews? My daughter is df and gf, but through this, we have found she has an allergy to cashews. Most of the cheese recipes call for cashews and now I need something different. Thanks!
Nyssa Tanner says
Hi Simone! My favorite substitute for cashews in recipes that use them to make a cashew cream is Nutpods original (non flavored) creamer – assuming other nuts are okay. It’s the creamiest dairy free creamer I’ve tried and works well in savory recipes. You could also use another unsweetened dairy free creamer that you like. Full fat coconut milk is also an option but I generally prefer dairy free creamer for the milder flavor.
For this recipe specifically I would suggest using 1 1/2 cups of dairy free creamer, reducing the broth to 1 cup, and making a sauce as written in the recipe with those ingredients + the nutritional yeast, salt, and pepper. You likely wouldn’t need to blend it though, a quick whisk should suffice.
For future reference I do have a nut free cheese sauce recipe on my site that’s really delicious, and a nut free / dairy free mac and cheese recipe, too. Hope that is helpful! I’d love to know how the pasta turns out for you if you try it 🙂
Leti says
Delicious and creamy!
Nyssa Tanner says
Two of the best adjectives to describe a yummy pasta! So glad that you loved this one 🙂 – Nyssa
Sarah says
Just made this for dinner tonight. Yum! Dairy free/soy free/egg free for breastfeeding my son who has food intolerances. This. Was. Delicious!!!! Thank you!
Nyssa Tanner says
Yess! Aw this makes my heart so happy. I love hearing that it was a delicious meal you could enjoy while cutting out allergens from your diet. Thanks for taking the time to leave a thoughtful comment! xo, Nyssa
Bailey says
This is absolutely delicious! I am breastfeeding my infant that requires me to eat dairy free due to a protein intolerance. I love all things creamy, and wanted to try this. To be honest, I was very skeptical but this is incredible! It doesn’t even taste dairy free! I made it with shrimp, and the whole family loved and it is a new staple in our home!
Nyssa Tanner says
Ahh hooray!! I’m so happy to hear this satisfied your craving for a yummy creamy pasta. I love the idea of making it with shrimp! Thank you for the thoughtful comment! xo, Nyssa
Alysa says
It’s so hard to do dairy free pastas that actually tastes great! I found this on Pinterest and absolutely loved this recipe. We switched out the chicken for sausage and it’s wonderful! Thank you thank you for this recipe!
Nyssa Tanner says
I’m so happy you enjoyed this pasta! It’s a favorite at our house, too. I’ll have to try it with sausage next time, I absolutely love that idea! Thank you for taking the time to leave a comment! xo, Nyssa
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