Begin by bringing a large pot of salted water to a boil. Once boiling, add gluten-free pasta and cook according to package instructions, about 8-10 minutes, until al dente. Reserve 3/4 cup of pasta water before draining.

In a small bowl, combine onion powder, garlic powder, oregano, paprika, thyme, and cayenne pepper. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add seasoned chicken breast pieces. Cook, about 5-7 minutes, until browned and cooked through. Remove from skillet.

In the same skillet, add another tablespoon of olive oil if needed, toss in chopped onions, bell peppers, and minced garlic. Sauté over medium heat for about 5-6 minutes until onions are translucent and peppers are tender.

Stir in tomato paste and remaining Cajun seasoning. Cook for 2-3 minutes until aromatic. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.

Return skillet to medium heat, add cooked pasta and sautéed chicken. Pour in cashew cream sauce, stirring to combine. Gradually add reserved pasta water for desired sauce consistency.

Taste and adjust seasoning with salt or pepper as needed. Serve hot, garnished with fresh parsley if desired.