Creamy Cajun Chicken Stuffed Shells

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 guest

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

Pin it

I am always amazed by how ricotta cheese makes these shells so creamy My sister always claims extra shells for lunch the next day since they stay just as tasty warmed up

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days If you want to freeze let the shells cool completely and then store in a covered pan or freezer safe dish They reheat beautifully either in the oven or microwave For the creamiest results add a splash of milk before reheating so the sauce stays silky

Ingredient substitutions

If you are short on ricotta try cottage cheese for a lighter texture and slight tang Leftover turkey works in place of chicken for a holiday twist For spice adjust Cajun seasoning to taste or swap in your favorite Creole blend No Parmesan Parmesan connect with Pecorino Romano for even more flavor punch

Serving suggestions

A simple green salad with lemon vinaigrette balances the richness of this dish Garlic bread is perfect for scooping up extra sauce If you love a fresh kick garnish with sliced scallions or a spoonful of diced tomatoes Serve as part of a larger Cajun themed dinner with corn maque choux and okra for a real southern feast

Cultural context

This dish takes traditional Italian stuffed shells and infuses them with the bold zesty flavors of Cajun cuisine Native to Louisiana Cajun spices bring warmth depth and a hint of smokiness Pairing a classic pasta bake with Cajun flavors is a delicious marriage of comforting Italian American fare and southern zest in every bite

Frequently Asked Questions

→ How can I ensure my shells don't tear when stuffing?

Cook the pasta shells until just al dente and rinse under cool water. This keeps them pliable and less likely to tear during filling.

→ Can I use a different type of cheese for the filling?

Yes, feel free to substitute or mix in cheeses like fontina or provolone, which melt smoothly and add rich flavor to the filling.

→ Is it possible to make this dish ahead of time?

Assemble everything up to the baking step, cover, and refrigerate for up to a day. Add extra baking time if chilled before baking.

→ Will leftover stuffed shells reheat well?

Reheat covered in the oven or microwave until warmed through. Adding a splash of milk helps maintain the creamy texture.

→ Can I adjust the level of Cajun spice?

Absolutely. Use more or less Cajun seasoning, or add extra paprika for color and warmth without extra heat.