In a heat proof bowl, cover raw cashews with just boiled water for at least 30 minutes, or up to an hour. Alternatively, simmer the cashews on the stove top for about 10 minutes until pale and plump.

Start a large pot of lightly salted water to boil for the pasta and cook according to package instructions. Reserve about ¾ cup cooking water. Drain and set aside.

In a small bowl mix together all the dried spices until well combined.

Heat 2 tablespoons olive oil over medium high heat in a large skillet. Add the chicken breast pieces and sprinkle with 1 teaspoon of the Cajun seasoning. Cook until cooked through. Remove to a plate and set aside.

Add the additional tablespoon of olive oil to the skillet with the diced onion, bell peppers, and chopped garlic. Sauté for 3-4 minutes until tender. If the bottom of the skillet gets too dark, add a tablespoon or two of water.

Add the tomato paste and remaining Cajun seasoning. Cook for another minute, stirring frequently, until spices are aromatic and tomato paste has darkened slightly.

Drain soaked cashews and add to the blender with broth, nutritional yeast, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Blend on high for at least a minute until super smooth and creamy.