Fill a large pot with salted water and bring it to a boil over high heat. Add your gluten-free pasta, stirring occasionally, and cook according to package instructions, typically about 8–10 minutes until al dente. Once cooked, reserve ¾ cup of the pasta water before draining the pasta and setting it aside in a large bowl.

In a small mixing bowl, combine onion powder, garlic powder, oregano, paprika, thyme, and optional cayenne for a spicy kick. Mix well until blended, ensuring your Cajun seasoning is ready.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season your chicken breast generously with Cajun seasoning, then add to the skillet. Sauté for about 7–10 minutes, flipping once, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest.

In the same skillet, add another tablespoon of olive oil, then toss in the chopped onions, bell peppers, and minced garlic. Sauté the mixture for 3–4 minutes, stirring frequently until the veggies are tender and fragrant.

In a high-speed blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, salt, and pepper. Blend for about 2 minutes until the mixture is completely smooth and creamy.

Return the skillet to medium heat and add the drained pasta and sliced chicken back into the pan with the sautéed vegetables. Pour in the cashew cream, and stir gently to combine all ingredients thoroughly. Let it simmer for about 3–5 minutes, adding reserved pasta water as needed to reach your desired sauce consistency.

Once everything is heated through, taste and adjust seasoning with salt and pepper if needed. Serve warm, garnishing with freshly chopped parsley for a pop of color and flavor.