Creamy Cajun Chicken Pasta (Dairy-Free!)
This creamy Cajun chicken pasta is bold, spicy, and totally dairy-free — packed with flavor, protein, and silky cashew cream sauce. It’s comfort food done right: rich, smoky, and surprisingly light. Perfect for a weeknight dinner that feels like a restaurant dish.
Ingredients
- 10 oz gluten-free penne pasta
- 2 boneless skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp dairy-free butter
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion thinly sliced
- 3 cloves garlic minced
- 1 cup raw cashews soaked 2 hours
- 1 cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes optional
- 2 tbsp chopped parsley for garnish
Instructions
- Cook pasta until al dente and set aside.
- Season chicken with Cajun spice and sear in olive oil until golden; remove and slice.
- In the same pan, sauté onions, garlic, and peppers until soft.
- Blend soaked cashews, almond milk, lemon juice, and paprika into a smooth cream.
- Add sauce to the pan and simmer until thickened.
- Toss in cooked pasta and chicken, coating evenly.
- Garnish with parsley and serve warm.
Notes
For extra heat, double the Cajun seasoning or add hot sauce. Store leftovers in an airtight container for up to 3 days; reheat with a splash of almond milk to loosen the sauce. Works great with shrimp or tofu instead of chicken.