Dairy-Free Cajun Chicken Pasta
Savor the bold, smoky flavors of the South with this creamy, yet completely dairy-free Cajun Chicken Pasta—a dish that doesn't skimp on taste or comfort. Tender strips of Cajun-seasoned chicken are seared to perfection and paired with a vibrant medley of bell peppers, onions, and cherry tomatoes. The silky sauce, made with unsweetened almond milk, nutritional yeast, and a touch of cornstarch, mimics the richness of a traditional cream sauce without the dairy. Tossed with gluten-free fettuccine, this recipe is a flavorful, allergy-friendly dinner option that's ready in just 45 minutes. Topped with fresh parsley for a final pop of freshness, this delicious one-pan delight will have your taste buds dancing. Perfect for weeknights or casual entertaining, this Cajun-inspired pasta is sure to become a family favorite. Suitable for gluten-free and dairy-free diets!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 large, sliced red bell pepper
- 1 large, sliced green bell pepper
- 1 large, sliced yellow onion
- 4 cloves, minced garlic
- 2 cups unsweetened almond milk
- 1 tablespoon nutritional yeast
- 2 tablespoons cornstarch
- 1 cup, halved cherry tomatoes
- 12 ounces gluten-free fettuccine or pasta of choice
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
Slice the chicken breasts into thin strips.
In a medium bowl, toss the chicken strips with 1 tablespoon of Cajun seasoning until well coated.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for about 5 minutes until the vegetables are tender.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
In a small bowl, whisk together the almond milk, remaining 1 tablespoon of Cajun seasoning, nutritional yeast, cornstarch, black pepper, and salt until smooth.
Pour the almond milk mixture into the skillet with the sautéed vegetables. Stir well and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the sauce has thickened.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Once the sauce has thickened, return the cooked chicken to the skillet along with the cherry tomatoes. Stir well to combine.
Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated with the sauce.
Garnish the pasta with freshly chopped parsley before serving.
Serve warm and enjoy your Dairy-Free Cajun Chicken Pasta!
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 23.4 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1031 mg | 79% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2656 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
