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