Oh, pasta night! It’s one of my absolute favorites, especially when I’m craving something that feels totally decadent but is secretly still pretty darn healthy. This Cashew Cream Cajun Chicken Pasta is pure magic. It’s got this incredible creaminess from the cashew sauce that feels so luxurious, paired with chicken that’s got just the right kick of Cajun spice. I first whipped this up on a crazy busy weeknight when I wanted something both comforting and exciting, and let me tell you, it was an instant hit! It’s the perfect way to elevate your pasta game.
Why You’ll Love This Cashew Cream Cajun Chicken Pasta
Trust me, you are going to devour this recipe! Here’s why it’s a winner:
- Incredibly Creamy & Flavorful: That cashew cream sauce is UNREAL, and the Cajun chicken has the perfect amount of zing!
- Surprisingly Easy: You’ll be amazed at how quickly this comes together, even with soaking the cashews.
- Dairy-Free Friendly: It’s a fantastic option if you’re looking to avoid dairy but still want that rich, creamy pasta experience.
- Total Comfort Food: It’s hearty, satisfying, and just plain delicious. Perfect for a weeknight treat or entertaining guests!
Gather Your Ingredients for Cashew Cream Cajun Chicken Pasta
Alright, let’s get our game plan together! You’ll need to gather a few things to make this Cashew Cream Cajun Chicken Pasta sing. First up is the star of the show, our creamy cashew sauce. You’ll need a cup of raw cashews that have been soaked – I usually do mine overnight, but if you’re in a pinch, four hours works too! Make sure they’re drained well. Then we’ve got half a cup of water, a couple tablespoons of nutritional yeast for that cheesy flavor, a tablespoon of lemon juice for brightness, and just a half teaspoon of salt.
Next, for the Cajun kick, grab a pound of boneless, skinless chicken breasts, all cut up into bite-sized pieces. You’ll also need a tablespoon of Cajun seasoning and a tablespoon of olive oil for cooking. Finally, for our pasta base, we’ll use about 8 ounces of your favorite pasta shape – whatever makes your heart happy! We also need one medium onion, chopped up, two cloves of garlic, minced super fine, a cup of vegetable broth, and a half cup of cherry tomatoes, halved. Oh, and don’t forget a quarter cup of fresh parsley for that pop of green at the end, plus another quarter teaspoon of black pepper.
Essential Equipment for Making Cashew Cream Cajun Chicken Pasta
Before we dive into making this amazing Cashew Cream Cajun Chicken Pasta, let’s make sure you’ve got the right tools ready to go! It really helps things run smoothly.
Large Skillet
You’ll need a good-sized skillet, ideally non-stick or cast iron, for searing that delicious Cajun chicken and then sautéing your onions and garlic. It’s where all the magic happens!
Blender
This is super important for getting that silky-smooth cashew cream sauce. Whether it’s a high-powered blender or a regular one, just make sure it can handle blending soaked cashews into a creamy texture. It’s the secret to that luscious sauce!
Pot
Of course, you’ll need a reliable pot to cook your pasta to that perfect al dente stage. Make sure it’s big enough so the pasta has room to swim around happily!
Step-by-Step Guide to Your Cashew Cream Cajun Chicken Pasta
Alright, let’s get cooking! This Cashew Cream Cajun Chicken Pasta comes together faster than you think. First things first, drain those soaked cashews really well. Pop them into your blender with about half a cup of water, your nutritional yeast (which gives it that awesome cheesy flavor without any dairy!), the lemon juice for brightness, and that pinch of salt. Now, blend it all up until it’s super smooth and creamy. If it seems a little too thick, just add a tablespoon of water at a time until it’s like a luscious sauce. Set that aside – it’s going to be the heart of our dish!
Next up, the chicken! Sprinkle your bite-sized chicken pieces with the Cajun seasoning and black pepper. Heat up a tablespoon of olive oil in your big skillet over medium-high heat. Toss the chicken in and cook it until it’s nicely browned and cooked all the way through, maybe 5 to 7 minutes. It’s important to not overcrowd the pan, so maybe do it in batches if you have to. Once it’s cooked, scoop the chicken out and set it aside. Don’t wipe out that skillet – those little bits of flavor are gold!
While the chicken is resting, get your pasta going. Cook it according to the package directions until it’s perfectly al dente. Super important tip: before you drain it, scoop out about a cup of that starchy pasta water and save it. This stuff is liquid gold for sauces! If you loved this method of making creamy pasta, you’ll totally want to check out my 30-minute Marry Me Shrimp Pasta too!
Back to that skillet! Add your chopped onion and let it soften up, about 3-4 minutes. Toss in the minced garlic and cook for just another minute until it smells amazing. Pour in your vegetable broth, and give everything a good scrape on the bottom of the pan to get all those tasty bits loosened up. Let it simmer for a minute.
Now, pour in that dreamy cashew cream sauce you made earlier. Stir it in and let it come to a gentle simmer. Add the cooked chicken back into the skillet, along with those halved cherry tomatoes. Let it all bubble away for just a couple of minutes so the sauce thickens up a bit and the tomatoes get warm and juicy.
Finally, add your drained pasta right into the skillet with the chicken and sauce. Toss everything together really well so every piece of pasta gets coated in that amazing sauce. If it looks a little too thick, now’s the time to splash in some of that reserved pasta water, a little bit at a time, until it reaches your perfect, saucy consistency. Give it a final taste, maybe a little more pepper? Serve it up right away, piled high, and sprinkle with that fresh parsley. Enjoy!
Tips for the Best Cashew Cream Cajun Chicken Pasta
Making this Cashew Cream Cajun Chicken Pasta is seriously rewarding, and I’ve picked up a few tricks along the way to make it truly incredible. First off, don’t skimp on soaking those cashews! I’ve found that the longer they soak, the creamier your sauce will be. Seriously, overnight is best if you can swing it.
Also, when you’re cooking the chicken, make sure your skillet is nice and hot before you add it. That high heat is key for getting a good sear and locking in all those yummy Cajun flavors. My trick for the sauce is to taste it before adding it to the pasta – sometimes the Cajun seasoning varies in saltiness, so a little extra salt or lemon juice at the end can make a world of difference!
Ingredient Notes and Substitutions for Cashew Cream Cajun Chicken Pasta
Okay, let’s talk nuts and bolts for this Cashew Cream Cajun Chicken Pasta! The cashews are really the star for our creamy sauce. If you happen to have a nut allergy or just don’t have cashews on hand, sunflower seeds work surprisingly well! You’ll want to soak them just like the cashews, and they give a great creamy texture, though the flavor is a little different.
As for the Cajun seasoning, they can vary a TON in heat and saltiness! I usually go for one that’s medium heat and not too heavy on the salt, so I can control it myself. If you can’t find pre-made Cajun seasoning, you can totally mix your own with paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and thyme – just play around with it until you love the mix!
Serving Suggestions for Cashew Cream Cajun Chicken Pasta
To round out this amazing Cashew Cream Cajun Chicken Pasta, I love serving it with something fresh and crisp. A simple side salad with a light vinaigrette is always a winner! And if you’re feeling a bit more ambitious, some garlic herb roasted potatoes would be absolutely divine alongside it. It’s all about balancing that rich pasta with something bright and flavorful!
Storage and Reheating Instructions
Let’s talk about leftovers for this fantastic Cashew Cream Cajun Chicken Pasta! Once it’s cooled down a bit, pop any extra into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, I’ve found the best way is on the stovetop over low heat. Just add a tiny splash of water or broth – that helps loosen up the sauce again. Give it a good stir until it’s heated through. You can use the microwave too, but cover it loosely and stir halfway through!
Frequently Asked Questions about Cashew Cream Cajun Chicken Pasta
Got burning questions about my Cashew Cream Cajun Chicken Pasta? I’ve got you covered!
Can I make this dish vegan?
Absolutely! Since the cashew cream is already dairy-free, the easiest swap is to use plant-based chicken alternatives or simply omit the chicken and add some extra veggies like mushrooms or bell peppers. The rest of the recipe is vegan-friendly!
What if I don’t have a blender?
Ah, the blender dilemma! While a blender makes the cashew cream super smooth, you *could* try soaking your cashews until they are really, really soft, then mashing them with a fork or using a food processor. It might not be as silky, but it’ll still be tasty. Or, you could also use a store-bought dairy-free cream alternative in a pinch, though it won’t have that unique cashew flavor.
How spicy is this dish, really?
The spice level really depends on the Cajun seasoning you use! Some are pretty mild, while others pack a serious punch. I usually recommend starting with the amount in the recipe and then tasting it. You can always add more Cajun seasoning, or a pinch of cayenne pepper, if you want it spicier. It’s all about finding your perfect heat level!
Can I use a different type of pasta?
Oh, for sure! I love using fancy pasta shapes that really catch the sauce, but honestly, any pasta you like will be delicious. Penne, fettuccine, rotini, even spaghetti would work great in this Cashew Cream Cajun Chicken Pasta. Just cook it according to the package directions and don’t forget to save some of that pasta water!
Nutritional Information (Estimated)
Just a heads-up, this is a ballpark estimate for one serving of our delicious Cashew Cream Cajun Chicken Pasta. Actual values can vary depending on your specific ingredients and exact portion sizes. We’re looking at roughly:
- Calories: 650
- Protein: 45g
- Carbohydrates: 50g
- Fat: 30g
Cashew Cream Cajun Chicken Pasta
Ingredients
Equipment
Method
- Drain the soaked cashews. In a blender, combine the drained cashews, 1/2 cup water, nutritional yeast, lemon juice, and salt. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to reach desired consistency. Set aside.
- Season the chicken pieces with Cajun seasoning and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the cashew cream sauce and bring to a gentle simmer. Add the cooked chicken and halved cherry tomatoes to the skillet. Cook for 2-3 minutes, allowing the sauce to thicken slightly and the tomatoes to warm through.
- Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley.