Cajun Chicken Pasta

This is a really simple dish to throw together. The most painful part of the process is waiting for the sweet potato to cook. But, you can make great use of that time and cook the pasta while you’re waiting, as well as chop all of the vegetables and set them aside. That way, you can pretend you’re on your own cooking show with your little bowls of pre-cut veg waiting to be tossed into the pan one by one.

The spices in this recipe can be substituted for your favorite cajun spice mix if you prefer. The pasta can also be swapped out for wheat pasta, or any other kind of pasta if you don’t wish for it to be gluten free. When cooking the pasta, be sure not to overcook it. You want it to be al dente so you don’t end up eating a pile of mush. Although, that would probably still be delicious.

Cajun Chicken Pasta (Gluten Free, Dairy Free)
Serves 4
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
  1. 4 cups Brown Rice Pasta (Fusilli or Penne)
  2. 2 cups sliced Onion
  3. 3 Tbsp Garlic (5-6 cloves)
  4. 1 cup grated Carrot
  5. 2 cups Red Pepper, sliced
  6. 2 cups cooked Chicken, diced
  7. 1 Tbsp Paprika
  8. 4 tsp Thyme
  9. 1 tsp Cumin
  10. 1 tsp Oregano
  11. 1 tsp Garlic Powder
  12. 1 tsp Onion Powder
  13. ¼ tsp Cayenne
  14. 1 Tbsp Sea Salt
  15. 1 tsp Pepper
  16. 1 small Sweet Potato (1 cup Sweet Potato Puree)
  17. 1 can Full Fat Coconut Milk (398ml)
  18. 1/8 cup Nutritional Yeast
  19. 1 Tbsp Coconut Sugar
  20. 3 Tbsp Lemon Juice
  1. Begin by baking the sweet potato at 375°F for 30-45 minutes.
  2. Bring a pot of water to a boil, add a pinch of salt and the pasta and cook until al dente.
  3. While the pasta is cooking, chop your vegetables, and heat a frying pan over medium heat with 2-3 tbsp of oil. Cook the onions until they begin turning translucent. Add the garlic and cook a few more minutes. Add the peppers, carrots, salt and spices. If it’s too dry and starting to stick, add more oil.
  4. While the vegetables are cooking, blend the coconut milk and sweet potato(skin removed) together. When the peppers are tender-crisp, add the coconut milk/sweet potato mix to the pan with the cooked chicken, sugar, nutritional yeast, lemon juice and pasta. Let it reduce for a few minutes, then taste and adjust seasoning if necessary.
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