Buffalo Chicken Pasta

{Gluten Free + Dairy Free}

This buffalo chicken pasta is a creamy, flavorful pasta that the whole family will love!

Made with gluten free pasta, a spicy cashew cream buffalo sauce, bell peppers, and a variety of delicious spices.

– cashews – gluten free pasta – olive oil – onion, finely diced – red bell pepper, diced – yellow or orange bell pepper, diced


Soak the cashews. 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.

Cook the pasta. 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.

Sauté the veggies. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add diced onion, bell peppers, and chopped garlic. Sauté veggies for about 6-7 minutes.

Add shredded chicken and toss to combine. Remove from heat while you make the buffalo cashew cream sauce. Make the buffalo cashew cream sauce.

Drain soaked cashews and add to the blender with broth, Frank’s Red Hot, garlic powder, onion powder, nutritional yeast, salt, and pepper. Blend on high for at least at minute.

Give this recipe a try! Tap the link for the full recipe details.