Ingredients

3/4 cup raw cashews

12 ounces gluten-free pasta

3 tablespoons olive oil, divided

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1/2 small yellow onion, finely diced

1/2 large red pepper, thinly sliced

1/2 large yellow or orange pepper, thinly sliced

3 cloves garlic, chopped

2 tablespoons tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/4 teaspoon dried thyme

Pinch or two of cayenne (optional)

OR 2 tablespoons Cajun seasoning (use instead of onion powder, garlic powder, oregano, paprika, and thyme)

1 1/2 cups broth (chicken or vegetable)

2 tablespoons nutritional yeast

1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon black pepper, or to taste

Parsley, to garnish (optional)

Instructions

Step 1: Place raw cashews in a heatproof bowl and cover with just-boiled water. Soak for at least 30 minutes or up to an hour. If short on time, simmer cashews on the stovetop for about 10 minutes until pale and plump.

Step 2: Bring a large pot of lightly salted water to a boil. Cook the gluten-free pasta according to package instructions. Reserve about 3/4 cup of the cooking water, then drain and set the pasta aside.

Step 3: In a small bowl, mix together onion powder, garlic powder, dried oregano, smoked paprika, dried thyme, and cayenne (if using) until well combined. Alternatively, use 2 tablespoons of Cajun seasoning instead.

Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken pieces and sprinkle with 1 teaspoon of the seasoning mix. Cook the chicken, turning frequently, until cooked through. Remove and set aside.

Step 5: Add the remaining tablespoon of olive oil to the skillet. Add diced onion, bell peppers, and garlic. Sauté for 3–4 minutes until tender. If the skillet bottom darkens too much, add a little water to loosen the browned bits and reduce heat slightly.

Step 6: Stir in tomato paste and the remaining seasoning. Cook for another minute, stirring often, until the spices become aromatic and the tomato paste darkens slightly. Remove from heat.

Step 7: Drain the soaked cashews and add them to a blender with broth, nutritional yeast, salt, and black pepper. Blend on high for at least one minute until very smooth and creamy.

Step 8: Return the skillet to medium-low heat. Add the cooked pasta, chicken, and cashew cream sauce to the skillet. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 1–2 minutes until the sauce coats the pasta and chicken.

Step 9: Gradually add the reserved pasta water to thin the sauce to your desired consistency. If you need more liquid, you can also use broth or water. The more liquid you add, the softer and creamier the sauce will become.

Step 10: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve immediately.

Tips & Variations

For extra spice, add more cayenne or use a spicier Cajun seasoning blend.

Soaking the cashews longer makes for an even creamier sauce, but quick simmering works well if short on time.

Try swapping chicken for shrimp or tofu to vary the protein.

Use vegetable broth for a fully plant-based meal if you substitute chicken with plant protein.

FAQs

Can I make this recipe nut-free?

The cashew cream is key to the creamy texture, but you can substitute with a dairy-free cream like coconut cream if you have a nut allergy. Keep in mind the flavor and texture will change.

Is this recipe gluten-free?

Yes, as long as you use gluten-free pasta. All other ingredients are naturally gluten-free.