Creamy Cajun Chicken Shells (Print Format)
Jumbo pasta shells filled with seasoned chicken and cheese, baked in a creamy Cajun sauce.
# Ingredients:
→ Main Ingredients
01 -
20 jumbo pasta shells
02 -
2 cups cooked chicken, shredded
03 -
1 tablespoon olive oil
04 -
1/2 onion, finely chopped
05 -
1 red bell pepper, diced
06 -
2 cloves garlic, minced
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1 cup ricotta cheese
12 -
1 cup shredded mozzarella cheese
13 -
1/2 cup grated Parmesan cheese
→ Sauce Ingredients
14 -
2 tablespoons butter
15 -
2 tablespoons all-purpose flour
16 -
2 cups milk
17 -
1/2 cup heavy cream
18 -
1 teaspoon Cajun seasoning
19 -
1/4 teaspoon garlic powder
20 -
Salt and pepper to taste
# Steps:
01 -
Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and let cool.
02 -
Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, approximately 5 minutes. Add garlic and cook for 1 more minute. Stir in shredded chicken, Cajun seasoning, paprika, salt, and pepper. Remove from heat and allow to cool slightly.
03 -
Combine the chicken mixture with ricotta, mozzarella, and Parmesan in a bowl. Mix thoroughly until well blended.
04 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly to prevent lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until the sauce thickens, about 5 to 7 minutes.
05 -
Spread half of the sauce evenly in a 9x13-inch baking dish. Stuff each pasta shell with the chicken and cheese mixture and arrange them in the dish. Pour remaining sauce over the shells and sprinkle with additional mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
06 -
Allow to cool for a few minutes before serving. Optionally, garnish with fresh parsley.
# Tips:
01 -
For time efficiency, use rotisserie chicken as the filling. Ensure the sauce is fully thickened before pouring over pasta shells to prevent sogginess.