Let Me Tell You About This Pasta (Pull Up a Chair!)

Alright, so, Cashew Cream Cajun Chicken Pasta. I first whipped this up on a muggy Friday when all I had left in the fridge was, I kid you not, a lone chicken breast and a mysterious half-bag of cashews.
Actually, I was almost ready to order takeaway (again), but then my stubborn streak kicked in and said, Nah, you can do better. The end result? A pasta so creamy and fiery it basically restarted my will to cook. Oh, and it made my picky little brother temporarily speechless—now that’s a rare bird.

Cashew Cream Cajun Chicken Pasta - Dairy Free

Why You’ll Love This (Well, I Do!)

I make this whenever I want something rich and a bit impressive, but don’t want to babysit a sauce all night. My family goes mad for it because it’s both mega-comforting and secretly dairy free—Mom still refuses to believe it’s not actual cream. (She’s old school; cheese is her love language.)

Sometimes, I just want a sauce that doesn’t make me feel like napping on the couch straight after.

It’s spicy, saucy, and somehow tastes even better scooped right out of the skillet, standing up in the kitchen. (What? We’ve all done it.)

What You’ll Need (Or Swap, If You’re Like Me)

3/4 cup raw cashews (soaked in hot water at least 20 min. Or overnight if you’re one of those “plan ahead” types. Unsalted, ideally; but honestly, use what you’ve got.)
2 chicken breasts (sliced thin-ish; thighs totally work too, maybe even better?)
250g pasta (Penne is my ride or die here, but fusilli or spaghetti behave just fine. GF pasta isn’t a drama either.)
1 red bell pepper (or yellow; green is fine but less sweet… I’ve shoved in carrot sticks once—I was desperate)
2 cups baby spinach (I’ve swapped in kale; just give it an extra minute)
2-3 cloves garlic (minced, or more if you’re as garlic-happy as me)
1 tablespoon Cajun seasoning (store-bought, or mix: paprika, cayenne, thyme, garlic powder, pinch salt—’recipe’ at the end if you need)
1 tablespoon olive oil (or avocado oil, or whatever’s in your bottle rack)
Juice of half a lemon (or more, if your lemons are squishy)
Salt & pepper (I go heavy on black pepper—maybe too much)
1/2 cup water or veggie broth (Just tap water works, but broth is a flavor high-five)
Optional: a dash of hot sauce, smoked paprika, or parsley if you’re feeling jazzy

Cooking Directions (Don’t Stress, It’s Friendly)

Pop your cashews in a bowl and cover with boiling water. Go do something else for 20 minutes, like arguing with the group chat about dinner ideas.
Boil your pasta: Big pot, salt like you mean it. Pasta goes in—stir now or forever hold your peace; nothing ruins this more than a clump of undercooked noodles lurking.
Slice up your chicken and toss it in a bowl with half your Cajun seasoning, a drizzle of oil, and a pinch of salt. Give it a shimmy. (Or just dump everything in a bag and squish around—less mess.)
Fry the chicken in a big pan over medium-high heat. About 2-3 minutes each side; don’t move it too much—let it get a bit crisp! Remove, keep nearby (this is where I sneak a bite or two; chef’s tax).
In the same pan, a splash more oil if needed. Bell pepper in—cook until it softens and starts to caramelize and look like you meant it to get a bit brown. Toss in garlic, let it cook just one minute (don’t let it go brown, I’ve learned that the hard way.)
Drain cashews, chuck them into a blender with water or broth, lemon juice, remaining Cajun seasoning, a good pinch of salt and a heap of black pepper. Blend until super creamy—it’ll look odd at first, but hang in there, a minute or two works wonders. Taste. Adjust salt, because bland pasta is a crime.
Back in the pan: add spinach, let it wilt down (don’t freak out, it always looks like way too much, but it disappears).
Pasta’s probably ready? Scoop out a mug of pasta water just in case. Drain pasta.
Toss drained pasta, chicken, veggies, and creamy cashew sauce together in the pan over a lowish heat. If it looks thick, add a splash of that pasta water. If too thin, let it bubble a minute. Taste again (pretend you’re Gordon Ramsay, but don’t yell at anyone). Adjust seasoning, maybe a pinch more Cajun or lemon.
Serve immediately, with parsley or a few lemon wedges if you’re feeling fancy! And a napkin, trust me.

Real-Life Notes From the Trenches

Once, I forgot to soak the cashews. Ended up blending them with a bit of hot water; not as creamy but still worked—don’t stress.
If your sauce is gritty, just blend longer. Or add more water. I once panicked and dumped in almond milk, and it was… fine, actually.
I’ve also made this with leftover roast chicken. Weirdly, it was almost better? Probably just because I was less hangry when I started.

If You Fancy Mixing It Up

Swap out the chicken for sliced mushrooms and extra veggies; tastes rich, but vegetarian.
Lob in some prawns! Good grief, so tasty.
One time I tried adding frozen peas; not my best moment, looked a bit sad, probably wouldn’t recommend.
Dial up the spice with more hot sauce; the kids will protest, but it’s their own fault for stealing bites off my plate.

Do You Need Special Equipment?

A blender is key for that cashew cream—unless you want tiny bits of cashew between your teeth (not the fun crunch). If you’re stuck, a food processor should do, or mash by hand and call it “rustic” (just warn dinner guests first). I did this once at a friend’s and just used one of those stick blenders—took ages, but it worked in the end.

How I (Almost) Store This

I’d tell you it keeps 2-3 days in the fridge, airtight container and all that. But, honestly, it rarely survives past the initial meal in my house. If there’s any left, reheat gently with a splash of water—microwave works, just give it a stir halfway through or the sauce clumps in weird ways.

Here’s How I Like to Serve It

Usually straight from the pan (classy, I know) with a squeeze of lemon and a sprinkle of fresh parsley. Sometimes, if I’m feeling proper, I’ll add a green salad on the side, but most of the time we just fork it straight up while standing around the stove, arguing about seasoning.

Mistakes You Can (Probably Shouldn’t) Repeat

I once rushed the blending step—ended up a bit grainy. Take your time here; patience gets you silky sauce.
Also: don’t under-season the sauce. It tastes a bit bland before you add the chicken and pasta—go heavy on lemon, salt, pepper, then tweak as you finish.
I forgot to save pasta water again last time. On second thought, just fill a mug before you drain. You’re welcome.

FAQ: Stuff Friends Actually Ask Me

Do I have to soak the cashews overnight? Nah, boiling water for 20-30 min does the trick. Sometimes I forget, but the blender usually sorts it.
What if I don’t have Cajun seasoning? No worries—just mix up paprika, a pinch of cayenne, garlic powder, and dried thyme. Eyeball it, nobody’s watching.
What’s the best pasta for this? Penne grabs the sauce best, but whatever’s lurking in your pantry is fine. I did spaghetti once and didn’t hate it!
How spicy is this? You’re the boss—add hot sauce if you want a kick or just dial back the Cajun mix. My uncle claims it’s never spicy enough.
Can I freeze it? In theory, yes—but I kinda think the sauce splits a little when thawed. Still, not the end of the world. Mix well and call it a day.
Is this actually creamy? Surprisingly so. Even fooled a dairy fanatic or two. The cashew thing’s… magic, honestly.

On a totally unrelated note: Does anyone else need three different types of hot sauce in their fridge “just in case,” or is it just me? Life’s mysteries…

Cashew Cream Cajun Chicken Pasta – Dairy Free