Dairy-Free Cajun Chicken Pasta

Name: Dairy-Free Cajun Chicken Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1.25 lb Boneless, skinless chicken breasts or thighs; 1.25 tsp Fine salt, divided; 1.5 tsp Smoked paprika; 1 tsp Sweet paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 0.75 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Cayenne pepper; 0.75 tsp Freshly ground black pepper; 2 tbsp Olive oil, divided; 12 oz Penne or rigatoni; 1 small Yellow onion, thinly sliced; 1 large Red bell pepper, thinly sliced; 4 cloves Garlic cloves, minced; 2 tbsp Tomato paste; 1 cup Low-sodium chicken broth; 1 cup All-purpose dairy-free cashew cream; 1 cup Reserved pasta water; 1 tbsp Fresh lemon juice; 2 pieces Scallions, thinly sliced; 2 tbsp Fresh parsley, chopped

Dairy-free Cajun chicken pasta with seared chicken, peppers, and a silky cashew-cream sauce that clings to penne without heavy cream or butter.

Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes

Published June 17, 2026

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I missed Cajun chicken pasta more than I expected to once cream and butter were off the table. The seasoning blend is the easy part, smoked paprika, garlic powder, a little cayenne. The sauce is where most dairy-free versions fall apart and turn watery or grainy. This one doesn't, because it leans on all-purpose dairy-free cashew cream instead of trying to fake heavy cream with something thin.

The rest of the build is straightforward. You sear the chicken hard so it picks up some char, then build the sauce in the same pan with onion, red bell pepper, garlic, tomato paste, and chicken broth before the cashew cream goes in. Starchy pasta water at the end is what actually makes the sauce hug the penne instead of pooling at the bottom of the bowl. If you've made my dairy-free chicken alfredo you already know the pasta water trick.

This one's spicier and more tomato-forward than alfredo, so it's good on its own with a squeeze of lemon and some scallions on top. If you want to round out the meal, my dairy-free Tuscan chicken makes a good back-pocket recipe for the next time you're in a creamy-sauce mood but want something different.

Prep 20 min

Cook 30 min

Total 50 min

Servings 4

Difficulty medium

This recipe uses: All-Purpose Dairy-Free Cashew Cream

Servings

Ingredients

Chicken

1¼ lbBoneless, skinless chicken breasts or thighs

Seasoning

1¼ tspFine salt, divided

Cajun Seasoning

1½ tspSmoked paprika
1 tspSweet paprika
1 tspGarlic powder
1 tspOnion powder
¾ tspDried oregano
½ tspDried thyme
¼ tspCayenne pepper
¾ tspFreshly ground black pepper

Skillet

2 tbspOlive oil, divided

Pasta

12 ozPenne or rigatoni

Vegetables

1 smallYellow onion, thinly sliced
1 largeRed bell pepper, thinly sliced
4 clovesGarlic cloves, minced

Sauce

2 tbspTomato paste
1 cupLow-sodium chicken broth
1 cupAll-purpose dairy-free cashew cream
1 cupReserved pasta water

Finish

1 tbspFresh lemon juice
2 piecesScallions, thinly sliced
2 tbspFresh parsley, chopped

Instructions

1
Bring a large pot of salted water to a boil. In a small bowl, stir together the smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and 1 teaspoon of the salt.
2
Pat the chicken dry. If using breasts, butterfly or pound them to an even 1/2- to 3/4-inch thickness. Season both sides with about two-thirds of the Cajun seasoning blend.
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until deeply browned and cooked to 165 F for breasts or 170 F for thighs. Transfer to a cutting board and rest while you make the sauce.
4
Cook the pasta until 1 minute shy of al dente. Reserve 1 cup pasta water, then drain.
5
Reduce the skillet heat to medium. Add the remaining 1 tablespoon olive oil, the onion, bell pepper, and remaining 1/4 teaspoon salt. Cook for 5 to 6 minutes, scraping up browned bits, until the vegetables soften and pick up color.
6
Add the garlic, tomato paste, and remaining Cajun seasoning. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell toasted.
7
Stir in the chicken broth and simmer for 2 to 3 minutes, scraping the bottom of the skillet. Reduce the heat to low and stir in the all-purpose dairy-free cashew cream until smooth.
8
Add the drained pasta and toss over low heat, adding reserved pasta water a splash at a time until the sauce is glossy and coats the noodles. Do not boil hard after adding the cashew cream.
9
Slice the rested chicken. Fold half into the pasta and reserve the rest for topping. Stir in the lemon juice, then taste and adjust with more salt, cayenne, or pasta water.
10
Serve topped with the remaining sliced chicken, scallions, parsley, and extra black pepper.

How we make it dairy-free

Heavy cream → Swapped for all-purpose dairy-free cashew cream. It's thick enough to coat the pasta and doesn't break when it hits the hot pan.
Butter → Swapped for olive oil for searing the chicken and softening the onion and pepper. You lose nothing here, the Cajun spices carry the flavor anyway.
Parmesan → Left out entirely. Tomato paste and chicken broth give the sauce enough savory depth that you don't miss the cheese.

Tips & Variations

Timing note: The listed time assumes the all-purpose dairy-free cashew cream is already made. If you are making it from scratch, add about 40 minutes for soaking and blending.

Use homemade Cajun seasoning here: Store-bought Cajun blends vary wildly in salt level. Mixing the spices directly into the recipe gives better control over heat and seasoning.

Butterfly chicken breasts: Even thickness is the difference between juicy chicken and dry edges. Thighs are more forgiving if you prefer them.

Toast the tomato paste and spices: Letting them hit the skillet for a minute before adding liquid gives the sauce a deeper, less raw flavor.

Keep the heat low after cashew cream: Cashew-based sauces thicken quickly if boiled. Low heat plus pasta water keeps the sauce silky.

Adjust the heat: The cayenne amount is moderate. Double it for a spicier pasta, or reduce it to a pinch for a mild version.

Optional andouille: If you want a smokier, heartier version, brown 4 to 6 ounces sliced andouille before the vegetables, then add it back with the chicken. Check labels if you need it strictly dairy-free.

Vegetable additions: Mushrooms, spinach, or extra bell peppers all work. Cook watery vegetables before adding the cashew cream.

Leftovers: Refrigerate for up to 3 days. Reheat gently with a splash of broth, oat milk, or water to loosen the sauce.

Frequently asked questions

Can I use a different dairy-free cream instead of cashew cream?⌄

You can try a store-bought dairy-free heavy cream alternative, but check the ingredient list first. Some are thin and watery and won't cling to the pasta the way the cashew cream does. If you go that route, reduce it a bit longer before adding the pasta water.

Can I make this ahead of time?⌄

The chicken and sauce hold up fine made a day ahead and reheated gently on the stove. I'd hold off on cooking the pasta until you're ready to eat, since it keeps absorbing sauce and turns mushy if it sits too long in the fridge.

How do I store and reheat leftovers?⌄

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of chicken broth or water to loosen the sauce back up, since cashew cream sauces thicken a lot once cold.

Is this recipe nut-free?⌄

No, the cashew cream is the base of the sauce, so this one isn't nut-free as written. If you need a nut-free version, you'd need to swap in a different dairy-free cream base and adjust the seasoning to taste.

Dairy-Free Cajun Chicken Pasta · https://nondairydude.com/recipes/dairy-free-cajun-chicken-pasta