Creamy Cajun Chicken Stuffed Shells Recipe

Introduction

Creamy Cajun Chicken Stuffed Shells are a comforting and flavorful dish perfect for weeknight dinners or special occasions. Jumbo pasta shells are filled with a spicy, cheesy chicken mixture and baked in a rich, creamy Cajun sauce. This recipe combines easy preparation with bold Southern-inspired flavors.

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon Cajun seasoning (for sauce)
• 1/4 teaspoon garlic powder
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Cook the pasta shells according to the package directions. Drain well and let them cool slightly so they are easier to handle.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté the chopped onion and diced red bell pepper for about 5 minutes until tender. Add the minced garlic and cook for 1 more minute.
3. Step 3: Stir in shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Mix well to coat evenly, then remove from heat. When cooled slightly, blend in ricotta, mozzarella, and Parmesan cheese until the filling is creamy and smooth.
4. Step 4: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add milk and heavy cream, whisking constantly to prevent lumps. Season with Cajun seasoning, garlic powder, salt, and pepper. Let the sauce simmer for 5 to 7 minutes until thickened.
5. Step 5: Pour half of the creamy sauce into the bottom of a 9×13-inch baking dish. Fill each pasta shell with the chicken and cheese mixture, then arrange them in the dish.
6. Step 6: Spoon the remaining sauce evenly over the stuffed shells and sprinkle additional mozzarella on top. Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
7. Step 7: Remove the foil and bake uncovered for another 10 minutes until bubbly and golden brown on top. Let the dish cool briefly before serving. Garnish with fresh parsley if desired.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Adjust the amount of Cajun seasoning based on your spice preference for a milder or more intense kick.
• For a vegetarian version, replace chicken with sautéed mushrooms and spinach.
• Adding a pinch of cayenne pepper can enhance the heat if you like it spicier.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven helps maintain the creamy sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce a day ahead. Keep covered and refrigerated, then bake just before serving.

What can I use if I don’t have jumbo pasta shells?

If jumbo shells aren’t available, large manicotti tubes or large pasta sheets cut into squares can work as substitutes for stuffing.

Creamy Cajun Chicken Stuffed Shells Recipe

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4.7 from 81 reviews

Creamy Cajun Chicken Stuffed Shells are a flavorful and comforting baked pasta dish featuring jumbo pasta shells filled with a rich mixture of shredded chicken, sautéed vegetables, and three varieties of cheese, all smothered in a creamy Cajun-spiced sauce and baked to bubbly, golden perfection.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• Salt to taste
• Pepper to taste

Instructions

1. Cook the pasta shells: Cook the jumbo pasta shells according to the package directions until al dente. Drain the shells well and let them cool slightly so they are easier to handle for stuffing.
2. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are tender. Add minced garlic and cook for an additional minute until fragrant.
3. Prepare the chicken filling: Stir in shredded cooked chicken, Cajun seasoning, paprika, salt, and black pepper into the sautéed vegetables. Mix well until the chicken is evenly coated with the spices. Remove from heat and allow to cool slightly. Then fold in ricotta cheese, shredded mozzarella, and grated Parmesan until the mixture is smooth and creamy.
4. Make the creamy sauce: In a medium saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, stirring constantly to avoid lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Let the sauce simmer gently for 5 to 7 minutes until it thickens to a creamy consistency.
5. Assemble the dish: Preheat the oven to 375°F (190°C). Pour half of the creamy Cajun sauce evenly into the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell generously with the chicken and cheese mixture and arrange the stuffed shells in the dish in a single layer.
6. Bake the stuffed shells: Spoon the remaining sauce over the top of the arranged shells. Sprinkle additional shredded mozzarella cheese over the sauce. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden brown.
7. Serve: Remove the baking dish from the oven and allow the shells to cool briefly before serving. Optionally garnish with fresh parsley for added color and flavor.

Notes

• You can prepare the pasta shells a day ahead and assemble right before baking.
• For extra spice, increase the Cajun seasoning in the filling and sauce.
• Use gluten-free pasta shells if you need a gluten-free version.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Cajun chicken stuffed shells, creamy baked pasta, cheesy stuffed shells, Cajun pasta bake, stuffed pasta shells recipe