Dairy-Free Cajun Chicken Pasta
A creamy dairy-free Cajun chicken pasta with seared chicken, peppers, garlic, tomato paste, Cajun spices, and a silky cashew-cream sauce that clings to penne without heavy cream or butter.
Recipe by Non Dairy Dude
This recipe uses: All-Purpose Dairy-Free Cashew Cream
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.
Dairy Substitutions Used
Creamy Cajun chicken pasta usually relies on heavy cream, butter, and sometimes Parmesan. This dairy-free version uses all-purpose dairy-free cashew cream for body, olive oil for sauteing, chicken broth and tomato paste for savory depth, and starchy pasta water to help the sauce cling without dairy.
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.
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