Creamy Cajun Chicken Shells

This creamy Cajun chicken stuffed shells recipe brings together tender pasta shells filled with a rich, spicy chicken mixture and smothered in a luscious, cheesy sauce. It’s the perfect comfort dish when you want something flavorful yet satisfying to share with family or friends.

I first whipped this up on a chilly evening and my whole family was hooked after one bite. Since then, it’s become a go-to when I want to impress with minimal fuss.

Ingredients

• Twenty jumbo pasta shells: for hearty stuffing and perfect bite size
• Two cups shredded cooked chicken: which adds protein and soaks up the spices
• One tablespoon olive oil: to sauté the vegetables gently and add richness
• Half a finely chopped onion: for sweetness and depth
• One diced red bell pepper: giving freshness and a mild crunch
• Two cloves minced garlic: that bring aroma and an essential savory note
• One teaspoon Cajun seasoning: because it’s the heart and soul of the dish with smoky and spicy flavors
• Half a teaspoon paprika: intensifies the smoky, earthy background
• Quarter teaspoon salt: to balance and elevate flavors
• Quarter teaspoon black pepper: for a subtle heat punch
• One cup ricotta cheese: providing creaminess and mild tang to the filling
• One cup shredded mozzarella cheese: which melts beautifully for stringy texture
• Half a cup grated Parmesan cheese: for umami and sharpness
• Two tablespoons butter: as the base of the velvety sauce
• Two tablespoons all-purpose flour: to thicken the sauce perfectly
• Two cups milk: which adds body without heaviness
• Half a cup heavy cream: that makes the sauce indulgently rich
• One teaspoon Cajun seasoning: to reinforce the spicy notes in the sauce
• Quarter teaspoon garlic powder: to support and highlight the garlic element throughout
• Salt and pepper to taste: finishing and balancing the sauce perfectly

Step-by-Step Instructions

Preheat and Prepare the Pasta:

Cook the jumbo pasta shells according to the package directions until just tender. Drain carefully and set them aside to cool completely to make stuffing easier. Preheat your oven to 375 degrees Fahrenheit or 190 Celsius.

Sauté the Vegetables:

Warm the olive oil in a skillet over medium heat. Add the finely chopped onion and diced red bell pepper. Cook these gently for about five minutes until they soften, bringing out their natural sweetness. Add the minced garlic last and stir for another minute so the garlic flavor blooms without burning.

Mix the Filling:

Add the shredded chicken to the sautéed vegetables along with the Cajun seasoning, paprika, salt, and black pepper. Stir everything together thoroughly so every piece of chicken is infused with those warm, spicy flavors. Remove from heat and let the mixture cool slightly.

Combine with Cheeses:

In a mixing bowl, combine the spicy chicken-vegetable mixture with the ricotta, mozzarella, and Parmesan cheeses. Blend everything carefully to create a creamy, cheesy filling that spreads easily into the pasta shells.

Make the Creamy Cajun Sauce:

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute to form a roux, which will thicken the sauce. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Add the Cajun seasoning, garlic powder, salt, and pepper. Simmer the sauce gently, stirring often, until it thickens enough to coat the back of a spoon, about five to seven minutes.

Stuff the Shells and Assemble:

Spread half of the creamy sauce evenly on the bottom of a 9 by 13-inch baking dish. Carefully stuff each pasta shell with the chicken and cheese filling, then arrange them side by side in the dish on top of the sauce.

Finish and Bake:

Pour the remaining sauce evenly over the stuffed shells. Sprinkle extra shredded mozzarella cheese on top for that beautiful golden crust. Cover the dish tightly with foil and bake in the preheated oven for twenty minutes. Remove the foil and bake an additional ten minutes until the sauce bubbles and the cheese on top turns golden brown.

Serve:

Let the stuffed shells rest for a few minutes after baking. Garnish with fresh parsley if you like before serving to add a pop of color and freshness.

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One of my favorite things about this recipe is how the Cajun seasoning transforms the simple chicken and pasta into something vibrant and full of life. I remember the first time I made this for a family dinner party and how quickly it disappeared from the plate, everyone commenting on the perfect balance of creamy and spicy.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to preserve the creamy sauce’s silky texture. For longer storage, this dish freezes well. Just cover tightly with foil and defrost in the fridge overnight before reheating.

Ingredient Substitutions

If you do not have jumbo shells, large manicotti pasta tubes can work just as well for stuffing. Shredded rotisserie chicken saves preparation time and adds great flavor. For dairy-free options, try substituting ricotta with a plant-based cheese or tofu blend and use almond or oat milk in the sauce. Adjust the seasonings accordingly to maintain balance.

Serving Suggestions

Serve these creamy Cajun stuffed shells with a crisp green salad or steamed vegetables to complement the richness of the dish. Garlic bread or a crusty baguette are also great for soaking up extra sauce. A chilled glass of white wine or sparkling water pairs nicely if you want a drink to accompany this meal.

Cultural Context

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This recipe puts a Cajun twist on traditional Italian stuffed pasta, merging Louisiana spice blends with classic creamy cheese sauces. The result is a comforting fusion that celebrates the bold flavors of Cajun cuisine while embracing the heartiness of Italian pasta dishes. It’s a wonderful example of how regional food traditions can come together in a delicious marriage.

Recipe FAQs

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works well and helps save preparation time while maintaining great flavor.

→ What type of pasta is best for stuffing?

Jumbo pasta shells are ideal as their size allows for ample filling and even cooking.

→ How can I tell when the sauce is ready?

The sauce should thicken slightly, coat the back of a spoon, and be smooth before pouring over the stuffed shells.

→ Can I adjust the spiciness of the dish?

Yes, you can reduce or increase the Cajun seasoning and paprika to suit your preferred spice level.

→ Is it necessary to cover the dish during baking?

Covering with foil helps the shells cook evenly and retain moisture. Removing foil near the end allows the top cheese to brown nicely.