Creamy Cajun Chicken Stuffed Shells (Print Version)

# 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 to taste
21 - Pepper to taste

# Instructions:

01 - Cook pasta shells according to package instructions. Drain and set aside to cool.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute.
03 - Stir in shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Mix well and remove from heat. Let cool slightly. In a bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan cheese. Mix until well blended.
04 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and heavy cream while whisking to prevent lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.
05 - Spread half of the sauce in the base of a 9x13-inch baking dish. Stuff each pasta shell with the chicken mixture and place them in the dish.
06 - Pour the remaining sauce over the stuffed shells and top with additional mozzarella cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
07 - Let cool for a few minutes before serving. Garnish with parsley if desired.

# Notes:

01 - To save time, use a rotisserie chicken for the filling.
02 - Ensure the sauce is thickened before pouring over the shells.

Back