Description
This Cashew Cream Cajun Chicken Pasta is a creamy, flavorful dish combining tender Cajun-seasoned chicken strips, colorful bell peppers, and a rich dairy-free cashew cream sauce tossed with al dente fettuccine or linguine. Perfect for those craving a spicy, comforting American main course with a healthy twist.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Chicken
- 1 lb boneless skinless chicken breast, sliced into strips
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
Sauce
- 1 1/2 cups unsweetened cashew cream
- 1/2 cup low-sodium chicken broth
- 1 tablespoon nutritional yeast (optional)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Boil the pasta according to package directions until al dente. Drain and set aside to keep warm.
- Season Chicken: In a large bowl, toss the chicken strips with 1 tablespoon of Cajun seasoning until evenly coated.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Peppers: In the same skillet, add the sliced red and yellow bell peppers. Cook for 3 to 4 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare Sauce: Reduce heat to medium. Pour in the cashew cream and chicken broth. Stir in the remaining 1 tablespoon of Cajun seasoning and nutritional yeast, if using. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Combine Pasta and Chicken: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together thoroughly, ensuring the pasta is evenly coated with the creamy Cajun sauce.
- Season & Garnish: Taste and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute the cashew cream with full-fat coconut milk or a plant-based heavy cream alternative for a similar creamy texture.
- For extra heat, add a pinch of cayenne pepper along with the Cajun seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
