Vegan Cajun Chicken Pasta
For a hearty comfort food dinner, you just can’t beat creamy this vegan Cajun chicken pasta! It’s full of bold flavours and so easy to make!
This Cajun chicken pasta is a vegan version of the classic Louisiana dish that’s full of flavour and always a crowd-pleaser. This plant-based twist uses vegan chicken strips and a creamy cashew sauce made with all the same traditional herbs and spices that make the original so irresistible.
If you enjoy fiery Cajun food and supremely satisfying dinners like Vegan Garlic Alfredo Pasta, then this Cajun chicken pasta should go on your must-make list!
Why You’ll Love This vegan Cajun Chicken Pasta Recipe
Here’s what makes this Cajun chicken pasta such a winner:
- Vegan. With plant-based chicken and a creamy cashew sauce, this is a Cajun pasta recipe everyone can enjoy!
- Flavourful. Cajun food is known for its big, bold flavors and this Cajun chicken pasta is no exception. It’s loaded with herbs and spices, umami vegan Parmesan, garlic, and onion.
- Hearty and Satisfying. Between the pasta, protein-packed vegan chicken, and creamy sauce, this is a dinner that won’t leave you hungry an hour or two later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fettuccine – If you have another pasta shape you prefer or happen to have on hand, you can use that instead.
- Vegan chicken – Choose an unbreaded variety.
- Cajun seasoning
- Vegan sour cream or unsweetened yogurt – If you use yogurt, you can use store-bought or homemade vegan yogurt.
- Olive oil
- Garlic
- Onion – A yellow onion is perfect here, or use white if you have them on hand.
- Diced tomatoes
- Tomato paste
- Cashews – Use raw cashews, not roasted or salted.
- Water
- Ground black pepper – Freshly ground is best.
- Salt – I like to use sea salt or kosher salt for cooking.
- Vegan Parmesan – Store-bought or homemade vegan Parmesan.
- Parsley
What Is Cajun Seasoning Made Of?
Different Cajun seasoning blends have different ingredients, but if you’d like to make your own, here’s what I use:
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
How to Make Vegan Cajun Chicken Pasta
Ready to make vegan Cajun pasta for dinner tonight? Here’s what you’ll need to do.
Prepare. Soak the cashews in hot water for 15 minutes and cook the pasta to al dente, reserving 1/2 cup of cooking water for the sauce. Rinse the pasta with cold water.
Coat the vegan chicken. Stir together the vegan sour cream and a tablespoon of Cajun seasoning in a medium bowl; add the chicken and stir to coat.
Cook the vegan chicken. Heat the olive oil in a large skillet set over medium heat. Cook the chicken for about 5 minutes, or until it’s browned, stirring once. Transfer to a plate.
Sauté the aromatics. Add the onion and garlic to the pan and cook for about 3 minutes, or until softened.
Add the next 3 ingredients. Stir in the diced tomatoes, tomato paste, and remaining Cajun seasoning and cook for 3 minutes.
Make the cashew cream. Drain the cashews and blend them with 1 1/2 cups of water, salt, and pepper.
Add the cashew cream to the pan. Pour the cashew cream into the skillet and cook until it thickens. Season to taste with additional salt.
Finish. Stir the pasta and vegan chicken into the sauce. Garnish with vegan Parmesan and parsley, then serve.
Tips for Success
These pointers will help you make sure your Cajun chicken pasta turns out perfect:
- Don’t skip the soaking. Make sure to properly soak the cashews for 15 minutes so that they blend into a smooth sauce.
- Add the pasta water if needed. If the cashew sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- Adjust to your taste preferences. Cajun pasta is meant to be quite spicy, but the beauty of cooking at home is you can adjust the flavour and make it milder if needed. It’s always best to be conservative because you can always add more heat, but you can’t take it away once you add it!
Variations
Switch things up with some of these Cajun pasta variations:
- Not a fan of store-bought meat substitutes? Use my homemade vegan chicken or swap in meaty portobello mushrooms.
- Throw in some greens like spinach or kale for added nutrition.
- Swap the vegan chicken for plant-based shrimp or sausage.
Serving Suggestions
A simple green salad makes a great accompaniment for this vegan Cajun chicken pasta, but you can stretch it out even further if you serve it with something a little more substantive like Roasted Garlic Bread or Balsamic Roasted Vegetables.
How to Store
Leftover Cajun chicken pasta can be stored in an airtight container and kept in the fridge for 3 to 4 days. Reheat it in the microwave until it’s warmed through, or in a skillet with a splash of vegetable broth to loosen up the cashew sauce.
Can I Freeze This Recipe?
Freeze leftovers in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator and then reheat it according to the instructions above.
More Vegan Pasta Recipes
- Lemon Pasta
- Vegan Spaghetti and Meatballs
- Hearts of Palm Pasta With Pesto
- Creamy Garlic Mushroom Pasta
- Hummus Pasta
Enjoy friends! If you make this Cajun chicken pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Cajun Chicken Pasta
Ingredients
- ¾ cup cashews
- 8 ounces fettuccine, or your favorite type (220g)
- 2 tablespoons vegan sour cream, or unsweetened yogurt
- 4 tablespoons Cajun seasoning, divided
- ¾ pound vegan chicken, 340g
- 3 tablespoons olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- ¾ cup diced tomatoes
- 1 tablespoon tomato paste
- 1 ½ cup water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, more to taste, if needed
- ½ cup vegan Parmesan cheese, for serving, optional
- chopped parsley, for serving
Instructions
- Soak cashews in hot water for 15 minutes.
- Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. Reserve 1/2 cup of cooking water from pasta in case you will want to thin the sauce.
- Add vegan yogurt (or sour cream) and 1 tablespoon of Cajun seasoning to a medium bowl. Stir to combine.
- Add the chicken pieces to the sauce and stir to cover them evenly.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and cook for about 5 minutes until browned. Stir once to get the even crust. Remove to the plate and set aside.
- To the same pan (no need to clean it) add chopped onion and garlic, cook for 3 minutes until softened.
- Add diced tomatoes, tomato paste and the remaining 1 tablespoon of cajun seasoning. Cook for 3 more minutes.
- Drain cashews and place them in a blender with 1 1/2 cup of clean water, salt and pepper. Blend until smooth.
- Add cashew cream to the pan and cook stirring until it thickens, will take a few minutes. Taste and add more salt if needed.
- Stir in pasta and chicken.
- Serve immediately with parmesan and parsley on top.
Notes
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This was excellent, your recipes are always so good!
This looks fantastic!
I a made this over the weekend, it is so tasty! Thanks again as always for your creativity and sharing your recipes!
Thanks so much Paula so happy to hear!!
This was soooo good! I have been making your recipes for the past two weeks and let me tell you they are the best I have come across so far! Thank you for sharing and you are deeply appreciated 🙏 😊 ❤️
Aww thank you so so much Lilli!! So happy to hear this!
This was delicious!! so simple and flavorful. I just baked some nuggets and threw them on top. thanks for sharing! This is be staying in our rotation =]
So happy to hear this Sal! Thanks for sharing!
This was SO good! Thank you for the recipe!
You’re so welcome Sarah!!