Creamy Cajun Chicken Stuffed Shells
A deliciously satisfying meal, these Creamy Cajun Chicken Stuffed Shells combine savory chicken with flavorful Cajun seasoning and a creamy sauce, making it perfect for busy weeknights or special occasions.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells
- 1 pound cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese reserve half for topping
- 1/2 cup grated Parmesan cheese reserve for topping
- 1 tablespoon Cajun seasoning
Sauce and Garnish
- 2 cups heavy cream
- 1 tablespoon olive oil
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). While it’s heating, get your pasta boiling.
- In a large pot, bring salted water to a boil and cook the jumbo shells according to package directions until al dente. Drain and set aside.
- In a bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Cajun seasoning, and some salt and pepper. Mix until well combined.
Assembly
- Carefully fill each pasta shell with the chicken mixture using a spoon or a piping bag.
- In a large skillet, heat olive oil over medium heat. Pour in the heavy cream and stir in the remaining Cajun seasoning. Allow it to simmer for a few minutes until slightly thickened.
- Spread half of the creamy sauce on the bottom of a baking dish. Place the stuffed shells face-up in the dish and pour the remaining sauce over.
- Sprinkle the top with the remaining mozzarella and Parmesan cheeses.
Baking
- Cover the dish with aluminum foil and bake for about 25-30 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
Finishing Touch
- Once out of the oven, sprinkle some fresh parsley on top for the final touch.
Notes
Add diced jalapeños or red pepper flakes for extra spice. This dish can be made ahead of time; prepare it up to the baking step and refrigerate. When ready, simply bake.