Description

These Creamy Cajun Chicken Stuffed Shells bring together the warmth of Cajun-spiced chicken, rich creamy cheese, and tender jumbo pasta shells in a comforting, flavor-packed main-course. It’s a perfect blend of Italian technique and Southern flair, ideal for weeknight dinners or a crowd-pleasing special meal.

Ingredients

Units Scale

Pasta & Chicken

20 jumbo pasta shells
2 cups cooked chicken breast, diced or shredded

Cheese Mixture

1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg

Cajun Cream Sauce

2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/2 cup heavy cream
2 teaspoons Cajun seasoning (plus extra to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

For Assembly

1/2 cup shredded mozzarella (for topping)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following package instructions. Drain and lay shells out on a baking sheet to prevent sticking.
Prepare the Filling: In a large bowl, combine the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well. Sprinkle in 1 teaspoon of Cajun seasoning and season lightly with salt and pepper. Stir until thoroughly combined.
Make the Cajun Cream Sauce: In a saucepan over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for another minute, then gradually pour in the milk and heavy cream while whisking to avoid lumps. Add Cajun seasoning, smoked paprika, salt, and pepper. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat.
Stuff the Shells: Spoon the chicken and cheese mixture into each pasta shell, filling them generously.
Assemble and Bake: Preheat the oven to 375°F (190°C). Spread a layer of Cajun cream sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining sauce over the shells and sprinkle with additional mozzarella cheese for a bubbly, cheesy top.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden.
Garnish and Serve: Let the shells cool for a few minutes, then sprinkle with chopped parsley before serving. Enjoy immediately!

Notes

Rotisserie chicken is a quick substitute for cooked chicken breast.
Adjust the Cajun seasoning for a milder or spicier kick.
You can prep these shells ahead; refrigerate before baking up to 24 hours.
Make it gluten free by using gluten-free shells and a gluten-free flour blend in the sauce.
Leftovers reheat well in the oven or microwave.

Nutrition

Serving Size: 3 stuffed shells
Calories: 425
Sugar: 3g
Sodium: 770mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 29g
Cholesterol: 98mg