Boil a large pot of salted water and cook gluten-free brown rice penne according to package instructions, about 8-10 minutes. Drain and reserve pasta water.

In a small bowl, create Cajun spice mix with onion powder, garlic powder, oregano, paprika, thyme, and cayenne.

Heat olive oil in a skillet over medium-high heat, add seasoned chicken, and cook for 5-7 minutes on each side until cooked through. Set aside.

In the same skillet, add more olive oil and sauté diced onion, bell pepper, and minced garlic for about 4-5 minutes until tender.

Stir in tomato paste and remaining Cajun seasoning, cooking for 2-3 minutes until aromatic.

Blend soaked cashews, broth, nutritional yeast, salt, and pepper until smooth and creamy.

Return chicken to skillet, add drained pasta, and pour over cashew cream sauce. Toss over low heat for 3-5 minutes.

Adjust seasoning to taste and serve hot, garnished with fresh parsley.