🌶️🧀 Creamy Cajun Chicken Stuffed Shells
Jumbo pasta shells loaded with shredded chicken, ricotta & mozzarella, and a bold Cajun kick—smothered in a silky cream sauce and baked till bubbly and golden.
Yield: 4–6 servings
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning (divided)
- 2 cups heavy cream
- 1 cup chicken broth
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil shells in salted water until just al dente. Drain and cool slightly.
- Sauté aromatics: Heat olive oil; cook onion 3–4 minutes. Add garlic for 30–60 seconds.
- Filling: Mix chicken, ricotta, half the mozzarella, Parmesan, sautéed onion & garlic, and half the Cajun seasoning. Season with salt & pepper.
- Sauce: In the same skillet, add heavy cream and broth. Whisk in remaining Cajun seasoning; simmer 5 minutes to slightly thicken. Adjust salt & pepper.
- Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13" dish. Stuff shells with filling; arrange snugly. Pour remaining sauce over; top with the rest of the mozzarella.
- Bake: Bake uncovered 20–25 minutes until bubbly and lightly golden. Rest 5 minutes, garnish with parsley, and serve.
Tips & Variations
- Heat level: Add a pinch of cayenne or red pepper flakes for extra kick.
- Veg boost: Fold in 1 cup sautéed peppers or spinach to the filling.
- Cheese swap: Fontina or provolone can replace mozzarella for a different melt.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 325°F (165°C) until warmed through, or microwave in short bursts.
