Jumbo pasta shells are generously stuffed with a mixture of shredded chicken, ricotta, mozzarella, and Cajun spices. The filling offers savory warmth, while sautéed onions and peppers provide aromatic depth. After arranging the shells in a baking dish, they’re smothered in a silky sauce enriched with milk, cream, and a hint of heat from Cajun seasoning. A cheesy topping melts until golden, and the dish is baked until bubbling and aro
Creamy Cajun Chicken Stuffed Shells are my go-to when I want comfort with a bold southern twist. Each shell is filled with juicy chicken and rich cheeses, then baked under a lusciously seasoned cream sauce. Perfect for sharing and sure to wow any dinner guestmatic. Enjoy this hearty comfort meal, perfect for sharing with family or friends over a cozy dinner.
Back when I made these shells for my family on a chilly Saturday night we could not stop talking about the mix of creamy sauce and Cajun kick. It has since become our most requested dish for celebrations and potlucks
Ingredients
- Jumbo pasta shells: The perfect vessel to hold plenty of creamy filling Look for shells with no cracks for easy stuffing
- Cooked chicken: Shredded makes for a tender filling Rotisserie chicken works well and saves time
- Olive oil: For sautéing veggies and enhancing flavor Use a good quality extra virgin olive oil
- Onion and red bell pepper: Provide sweetness and texture Choose firm fresh veggies for the best result
- Garlic: Fresh garlic is a must for depth in both filling and sauce
- Cajun seasoning: The heart of the recipe Use your favorite blend and taste before adding more
- Paprika: Adds color and smoky note Spanish smoked paprika is a wonderful upgrade
- Salt and black pepper: For seasoning throughout Try freshly cracked black pepper for noticeable flavor
- Ricotta cheese: Gives the filling its creamy softness Choose a whole milk version for richness
- Mozzarella cheese: Melts beautifully for a gooey finish Shred your own if possible for better melting
- Parmesan cheese: Adds a nutty salty accent to the mix Opt for real Parmigiano Reggiano if you can
- Butter and flour: For starting the creamy sauce Unsalted butter gives you more control over the saltiness
- Milk and heavy cream: Used together for a silky yet rich sauce Whole milk is best for flavor
- Garlic powder: Layers gentle garlic flavor into the sauce Look for a fresh jar with a strong aroma
Step-by-Step Instructions
- Cook the Shells:
- Boil jumbo pasta shells in a large pot of salted water according to the package directions Drain them gently and set on a tray to cool This prevents sticking and tearing
- Sauté the Aromatics:
- Warm olive oil in a skillet over medium heat Add the chopped onion and bell pepper and cook slowly until very soft about five minutes Stir in the minced garlic and let it become fragrant for one more minute
- Prepare Chicken Filling:
- Stir in the shredded chicken to the vegetables Mix in Cajun seasoning paprika salt and pepper Let it heat through and soak up the spices Remove from heat and allow to cool just enough before mixing with cheese
- Mix with Cheese:
- In a large bowl blend the chicken mixture with ricotta mozzarella and Parmesan Stir everything together so the cheeses are evenly distributed and creamy
- Make the Sauce:
- In a saucepan melt butter on medium and sprinkle in the flour Whisk constantly for one minute for a roux Slowly pour in milk and heavy cream Whisk vigorously to avoid lumps Sprinkle in Cajun seasoning garlic powder salt and pepper Simmer and stir until you have a thick glossy sauce which should take five to seven minutes
- Assemble the Dish:
- Spread half the sauce into a large baking dish Stuff each shell generously with the chicken cheese mixture Place snugly in the dish Spoon remaining sauce over the top Finish with a handful of mozzarella for golden bubbly topping
- Bake to Perfection:
- Cover the baking dish with foil and bake at three seventy five for twenty minutes Remove foil and bake another ten minutes until everything is bubbling and lightly golden
- Serve and Enjoy:
- Allow shells to cool for a few minutes Serve hot with fresh parsley sprinkled on top and enjoy the creamy spicy goodness
