Description
This Cashew Cream Cajun Chicken Pasta is a rich, flavorful dish combining tender Cajun-spiced chicken with a creamy, dairy-free cashew sauce. Perfectly cooked pasta is coated in a velvety, smoky cream made from soaked cashews, coconut milk, and vegetable broth. The sauce is blended to a smooth consistency and rounded out with a squeeze of fresh lemon juice and garnished with chopped parsley for a fresh finish. This comforting pasta offers a dairy-free alternative without sacrificing indulgence.
Ingredients
Scale
Cashew Cream Sauce
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1 cup vegetable broth
Chicken
- 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 and Garnish
- 8 ounces pasta (your choice)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Soak Cashews: Soak the raw cashews in water for at least 30 minutes or overnight to soften them for blending.
- Heat Oil in Skillet: Warm a large skillet over medium heat and add the olive oil.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces while the oil heats up.
- Cook Chicken: Add chicken pieces to the hot skillet, cooking for 7-10 minutes until browned and cooked through, stirring occasionally.
- Season Chicken: Sprinkle the chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper, stirring to coat evenly.
- Set Chicken Aside: Remove the cooked seasoned chicken from the skillet and set aside.
- Deglaze Skillet: Pour in the coconut milk and vegetable broth into the skillet, stirring to combine and loosen any browned bits.
- Blend Cashew Sauce: In a blender or food processor, combine the soaked and drained cashews with the coconut milk and vegetable broth mixture from the skillet.
- Puree Sauce: Blend until completely smooth, adding more coconut milk or vegetable broth if needed to reach a creamy sauce texture.
- Boil Pasta Water: Bring a large pot of salted water to a boil in preparation for the pasta.
- Cook Pasta: Add pasta to boiling water and cook according to package instructions (8-10 minutes) until al dente.
- Drain Pasta: Reserve 1/2 cup of pasta water then drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the cashew cream sauce and stir to coat thoroughly.
- Add Chicken Back: Return the cooked chicken to the skillet with the pasta and sauce, stirring to combine well.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water gradually to thin it to desired consistency.
- Add Lemon Juice: Squeeze in lemon juice and stir to blend the flavors evenly.
- Season to Taste: Taste the pasta and adjust seasoning if needed by adding more salt, pepper, or Cajun seasoning.
- Garnish: Sprinkle freshly chopped parsley on top just before serving.
- Serve: Serve the pasta immediately while hot and creamy for the best experience.
Notes
- Soaking cashews overnight yields the creamiest sauce but 30 minutes minimum works well.
- Use any pasta type you prefer, such as penne, fettuccine, or linguine.
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
- Reserve pasta water helps adjust sauce thickness and helps sauce cling better to pasta.
- This dish is dairy-free and can be made gluten-free by using gluten-free pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop or microwave adding a splash of broth to loosen sauce.
