Description
Creamy Cajun Chicken Stuffed Shells combine tender shredded chicken, melty cheeses, and a bold Cajun cream sauce all baked into comforting pasta shells for a rich and spicy Southern-inspired dish.
Ingredients
Units
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning (adjust to taste)
- 4 oz cream cheese, softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells until al dente, drain, rinse with cold water, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté diced onion until translucent, then add garlic and 1 tbsp Cajun seasoning. Cook for 1 minute until fragrant.
- In a bowl, mix shredded chicken, cream cheese, ricotta, 1 cup mozzarella, sautéed onion mixture, and 1 tbsp Cajun seasoning. Stir until combined.
- Stuff each pasta shell with about 1 tablespoon of the chicken mixture and place in a greased baking dish.
- In the same skillet, add heavy cream, Parmesan cheese, and a pinch of Cajun seasoning. Simmer for 5 minutes until slightly thickened.
- Pour some of the sauce into the baking dish, place stuffed shells on top, then cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Use freshly shredded cheese for best melting results.
- Keep pasta shells slightly firm for easier stuffing.
- Let the dish rest 5–10 minutes before serving.
- Adjust Cajun spice level to your taste preference.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg