Creamy Cajun Chicken Stuffed Shells

Why You’ll Love This Recipe

• Bold Flavors: The Cajun seasoning adds a spicy kick that complements the creamy sauce and savory chicken.

• Comfort Food: With its rich cheese filling and hearty sauce, this dish is the epitome of comfort food.

• Versatile: Perfect for weeknight dinners or special gatherings.

• Make-Ahead Friendly: Can be prepared in advance and baked when ready to serve.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 20 jumbo pasta shells

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 egg

• 1 tablespoon Cajun seasoning

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 2 cups heavy cream

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to 350°F (175°C).

2. Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

3. In a mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and Cajun seasoning. Mix until well combined.

4. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream, season with salt and pepper, and simmer for 5-7 minutes until slightly thickened.

5. Fill each cooked pasta shell with the chicken and cheese mixture.

6. Spread a layer of the cream sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining sauce over the shells.

7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.

8. Sprinkle with chopped fresh parsley before serving.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Seafood Twist: Replace chicken with shrimp for a seafood version.

• Vegetarian Option: Omit chicken and add sautéed vegetables like spinach, mushrooms, or bell peppers.

• Spice Level: Adjust the amount of Cajun seasoning to control the heat.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze assembled but unbaked shells in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before baking.

• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

FAQs

How can I make this dish spicier?

Increase the amount of Cajun seasoning or add a pinch of cayenne pepper to the filling and sauce.

Can I use a different type of pasta?

While jumbo shells are ideal for stuffing, manicotti tubes can be a suitable alternative.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking.

What sides pair well with this dish?

A fresh green salad or steamed vegetables complement the richness of the stuffed shells.

Can I substitute the heavy cream?

Half-and-half or whole milk can be used, but the sauce may be less rich.

How do I prevent the shells from sticking together?

After boiling, rinse the shells under cold water and toss them with a bit of olive oil to prevent sticking.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and has better flavor.

What if I don't have Cajun seasoning?

You can make a simple blend using paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.

Is this dish suitable for freezing?

Absolutely. Assemble the dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking.

How long should I bake if the dish is cold from the fridge?

Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.

Conclusion

Creamy Cajun Chicken Stuffed Shells offer a delightful combination of spicy and creamy flavors, making it a perfect dish for both casual dinners and special occasions. With its make-ahead convenience and customizable options, it's sure to become a favorite in your recipe collection.

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Creamy Cajun Chicken Stuffed Shells combine tender pasta shells filled with a spicy chicken and cheese mixture, all smothered in a creamy Cajun Alfredo sauce. A comforting fusion of Italian and Southern cuisine.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: Fusion (Italian/Southern)
• Diet: Halal

Ingredients

20 jumbo pasta shells

2 cups cooked, shredded chicken

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

1 tablespoon Cajun seasoning

2 tablespoons unsalted butter

2 cloves garlic, minced

2 cups heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, and Cajun seasoning. Mix well.
4. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
5. Add heavy cream, season with salt and pepper, and simmer for 5–7 minutes until slightly thickened.
6. Fill each shell with the chicken and cheese mixture.
7. Spread a layer of cream sauce in the bottom of a baking dish. Arrange stuffed shells on top.
8. Pour remaining sauce over the shells. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for another 10 minutes until golden and bubbly.
10. Garnish with chopped parsley before serving.

Notes

• Use rotisserie chicken for convenience.
• Adjust Cajun seasoning to control spice level.
• Can be assembled ahead and refrigerated before baking.
• Use freshly shredded cheese for best melting and flavor.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 620
• Sugar: 3g
• Sodium: 650mg
• Fat: 42g
• Saturated Fat: 22g
• Unsaturated Fat: 17g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 160mg