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Creamy Cajun Chicken Stuffed Shells

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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.

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)

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

Find it online: http://recipesbyjanet.com/creamy-cajun-chicken-stuffed-shells/