Creamy Cajun Chicken Shells (Printer-Friendly)
Jumbo shells stuffed with chicken, creamy cheeses, and Cajun spice, baked in luscious sauce for a flavorful dinner.
# What You’ll Need:
→ Pasta
01 -
20 jumbo pasta shells
→ Chicken Filling
02 -
2 cups shredded cooked chicken
03 -
1 tablespoon olive oil
04 -
1/2 medium onion, finely chopped
05 -
1 medium red bell pepper, diced
06 -
2 cloves garlic, minced
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon kosher salt
10 -
1/4 teaspoon ground black pepper
→ Cheese Mixture
11 -
1 cup ricotta cheese
12 -
1 cup shredded mozzarella cheese, plus more for topping
13 -
1/2 cup grated Parmesan cheese
→ Cajun Cream Sauce
14 -
2 tablespoons unsalted butter
15 -
2 tablespoons all-purpose flour
16 -
2 cups whole milk
17 -
1/2 cup heavy cream
18 -
1 teaspoon Cajun seasoning
19 -
1/4 teaspoon garlic powder
20 -
salt and pepper to taste
→ Finishing
21 -
chopped fresh parsley, for garnish (optional)
# Steps to Follow:
01 -
Cook pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain carefully and set aside to cool.
02 -
Preheat oven to 375°F (190°C).
03 -
Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper for 5 minutes until softened, then add garlic and cook 1 minute more.
04 -
Add shredded chicken, Cajun seasoning, paprika, salt, and black pepper to the skillet. Stir to combine thoroughly, then remove from heat and let cool slightly.
05 -
In a mixing bowl, blend the chicken-vegetable mixture with ricotta, mozzarella, and Parmesan cheeses until evenly incorporated.
06 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and heavy cream. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer, whisking frequently, until thickened and smooth, about 5–7 minutes.
07 -
Spread half of the cream sauce in the base of a 9x13-inch baking dish. Fill each shell with the chicken-cheese mixture and arrange in a single layer over the sauce.
08 -
Pour remaining sauce evenly over stuffed shells. Sprinkle additional mozzarella cheese over the top.
09 -
Cover dish tightly with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is golden and sauce bubbles.
10 -
Allow baked shells to rest for a few minutes. Garnish with chopped parsley before serving, if desired.
# Helpful Hints:
01 -
Allow the pasta to cool before stuffing to prevent tearing; resting after baking helps the sauce set for clean servings.
02 -
Store leftovers in an airtight container for up to 3 days, or freeze well-wrapped for up to 1 month.
03 -
For a dairy-free version, substitute with plant-based cheeses and non-dairy milk.