Description
This Cashew Cream Cajun Chicken Pasta is a flavorful and creamy dish combining tender chicken seasoned with Cajun spices and a rich, dairy-free cashew cream sauce. The sauce is made by blending soaked cashews with coconut milk and vegetable broth, creating a luscious texture that coats perfectly al dente pasta. Enhanced with garlic, smoked paprika, and fresh parsley, this vibrant, hearty meal is perfect for those seeking a comforting yet wholesome pasta dish with a spicy Southern twist.
Ingredients
Scale
Cashew Cream Sauce
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1 cup vegetable broth
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 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 of 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, which will help create a smooth and creamy sauce.
- Heat Olive Oil: Place a large skillet over medium heat and add the olive oil to warm up in preparation for cooking the chicken.
- Prepare Chicken: While waiting for the oil to heat, cut the chicken breasts into bite-sized pieces for even cooking.
- Cook Chicken: Add the chicken pieces to the heated skillet and cook for 7-10 minutes, stirring occasionally until they are browned and thoroughly cooked.
- Season Chicken: Sprinkle the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken, stirring well to coat the pieces evenly.
- Remove Chicken: Once fully cooked and seasoned, transfer the chicken from the skillet to a plate and set aside.
- Deglaze Pan: In the same skillet, pour in the coconut milk and vegetable broth, stirring to loosen any browned bits from the pan to enrich the sauce.
- Blend Cashew Cream: Add the soaked and drained cashews to a blender along with the coconut milk and broth mixture from the skillet.
- Blend Until Smooth: Blend all ingredients until completely smooth, adjusting the consistency with more coconut milk or broth if necessary to achieve a creamy sauce.
- Boil Pasta Water: Bring a large pot of salted water to a boil, preparing for cooking the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions (8-10 minutes) until al dente.
- Drain Pasta: Reserve about 1/2 cup of pasta water, then drain the remaining water from the pasta using a colander.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the cashew cream sauce, stirring to coat the pasta thoroughly.
- Add Chicken: Return the cooked chicken to the skillet with the pasta and sauce, mixing well to combine all components.
- Adjust Sauce Consistency: If the sauce is too thick, add some of the reserved pasta water gradually until you reach the desired creaminess.
- Add Lemon Juice: Squeeze in the lemon juice and stir until it is evenly incorporated into the pasta.
- Season to Taste: Taste the dish and add extra salt, pepper, or Cajun seasoning as needed to enhance the flavors.
- Garnish: Sprinkle the freshly chopped parsley over the pasta just before serving for a fresh, vibrant touch.
- Serve: Serve the pasta immediately while hot and creamy to enjoy the best textures and flavors.
Notes
- Soaking cashews overnight yields the creamiest sauce but a minimum of 30 minutes is sufficient for quicker preparation.
- Feel free to use gluten-free pasta to make this dish gluten-free.
- Adjust Cajun seasoning according to your spice tolerance for a milder or spicier dish.
- Reserved pasta water helps to thin the sauce without diluting flavor, so add gradually.
- This recipe is dairy-free and can be vegan if chicken is substituted with a plant-based protein.
