Creamy Cajun Chicken Stuffed Shells combine the rich heartiness of comfort food with a kick of Southern-style spice. Stuffed with tender chicken, ricotta, and mozzarella, and smothered in a velvety Cajun cream sauce, these pasta shells are a crowd-pleaser you’ll want to make again and again. Whether you’re hosting dinner guests or just feeding your family, this dish brings a restaurant-quality experience straight to your home.
Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded or finely chopped
- 1 tsp Cajun seasoning (plus more to taste)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
- Salt & pepper to taste
For the Cajun Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tsp Cajun seasoning
- Salt & pepper, to taste
- A pinch of smoked paprika (optional)
- 1/2 cup shredded mozzarella (for topping)
For Assembly:
- 20 jumbo pasta shells, cooked al dente
- Fresh parsley or chopped green onions (for garnish)
Preparation
Step 1: Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool.
Step 2: In a large bowl, combine the shredded chicken, Cajun seasoning, ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until fully blended.
Step 3: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Step 4: Gradually whisk in the heavy cream. Bring to a simmer and cook until thickened, about 3–4 minutes. Stir in Parmesan, Cajun seasoning, smoked paprika (if using), and season with salt and pepper.
Step 5: Preheat oven to 375°F (190°C). Spread a thin layer of the Cajun cream sauce on the bottom of a 9×13-inch baking dish.
Step 6: Stuff each pasta shell with the chicken filling and arrange them in the baking dish. Pour the remaining sauce over the shells and sprinkle with shredded mozzarella.
Step 7: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Variation
- Spicy Kick: Add diced jalapeños or hot sauce to the filling.
- Vegetarian Option: Substitute chicken with spinach and mushrooms.
- Seafood Twist: Use cooked shrimp or crab meat instead of chicken for a Cajun seafood version.
COOKING Note
Don’t overcook the pasta shells initially; they will continue to cook while baking and you want them to hold their shape.
Serving Suggestions
Serve with garlic bread, a fresh green salad, or roasted vegetables. A chilled glass of white wine or iced tea pairs beautifully.
Tips
- Use rotisserie chicken for faster prep.
- For extra richness, add a spoonful of cream cheese to the filling.
- Make ahead and refrigerate or freeze before baking.
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Nutritional Information (per serving)
Calories: 470
Protein: 28g
Fat: 28g
Carbohydrates: 30g
Sugar: 4g
Sodium: 690mg
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can fully assemble the dish and refrigerate it up to 24 hours before baking.
Q: Can I freeze it?
A: Yes, prepare and assemble the dish, then wrap it tightly and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.
Q: What can I use instead of ricotta?
A: Cottage cheese or a mixture of cream cheese and sour cream can work in a pinch.
Conclusion
Creamy Cajun Chicken Stuffed Shells are bold, flavorful, and endlessly comforting. The spicy chicken filling, rich cream sauce, and cheesy topping create a dish that’s hard to resist. Whether for a family meal or a dinner party, this recipe is sure to impress and become a new favorite in your rotation. Try it once, and you’ll be hooked on its creamy, zesty magic!
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Creamy Cajun Chicken Stuffed Shells Recipe
- Total Time: 60min
Ingredients
Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded or finely chopped
- 1 tsp Cajun seasoning (plus more to taste)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
- Salt & pepper to taste
For the Cajun Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tsp Cajun seasoning
- Salt & pepper, to taste
- A pinch of smoked paprika (optional)
- 1/2 cup shredded mozzarella (for topping)
For Assembly:
- 20 jumbo pasta shells, cooked al dente
- Fresh parsley or chopped green onions (for garnish)
Instructions
Preparation
Step 1: Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool.
Step 2: In a large bowl, combine the shredded chicken, Cajun seasoning, ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until fully blended.
Step 3: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Step 4: Gradually whisk in the heavy cream. Bring to a simmer and cook until thickened, about 3–4 minutes. Stir in Parmesan, Cajun seasoning, smoked paprika (if using), and season with salt and pepper.
Step 5: Preheat oven to 375°F (190°C). Spread a thin layer of the Cajun cream sauce on the bottom of a 9×13-inch baking dish.
Step 6: Stuff each pasta shell with the chicken filling and arrange them in the baking dish. Pour the remaining sauce over the shells and sprinkle with shredded mozzarella.
Step 7: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Notes
Don’t overcook the pasta shells initially; they will continue to cook while baking and you want them to hold their shape.
- Prep Time: 25 min
- Cook Time: 35 min
Nutrition
- Calories: 470
- Sugar: 4 g
- Sodium: 690mg
- Fat: 28 g
- Carbohydrates: 30 g
- Protein: 28 g