Creamy Cajun Chicken Shells

Creamy Cajun Chicken Stuffed Shells are one of those indulgent, cozy dinners I turn to when I want something comforting but packed with bold, unforgettable flavor. Jumbo pasta shells cradle a creamy mixture of shredded Cajun-spiced chicken, three kinds of cheese, and sautéed vegetables, all smothered in a rich, homemade Cajun cream sauce. Baked until bubbly and golden, it’s the kind of dish that turns heads at the table and leaves no leftovers behind.

Why You’ll Love This Recipe

I love how this recipe lets me take simple ingredients and turn them into something that feels decadent and special. The Cajun spices add just enough kick to make things interesting, while the creamy sauce ties everything together beautifully. It’s also perfect for using up leftover or rotisserie chicken, and I can assemble it ahead of time if I need to. Whether I’m feeding family or hosting friends, this dish always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

jumbo pasta shells
cooked shredded chicken (rotisserie works great)
olive oil
onion, finely chopped
red bell pepper, finely diced
garlic, minced
Cajun seasoning
paprika
salt and black pepper
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
unsalted butter
all-purpose flour
milk
heavy cream
garlic powder

Directions

1. Cook the pasta shells:
I boil the shells in salted water until just al dente so they hold their shape when stuffed. Once drained, I spread them out on a tray to cool without sticking.

2. Sauté the vegetables:
In a skillet, I heat olive oil and add chopped onion and red bell pepper. I sauté for about five minutes until softened, then stir in garlic and cook for another minute.

3. Make the chicken filling:
To the skillet, I add shredded chicken, Cajun seasoning, paprika, salt, and black pepper. I mix until everything is coated, then take it off the heat. Once slightly cooled, I combine the mixture in a bowl with ricotta, mozzarella, and Parmesan until smooth and creamy.

4. Make the sauce:
In a saucepan, I melt butter and whisk in the flour to create a light roux. Slowly, I pour in milk and cream, whisking until the sauce is thick and silky. I season it with Cajun seasoning, garlic powder, salt, and pepper. Once it coats the back of a spoon, I taste and adjust the seasoning if needed.

5. Stuff and assemble:
I pour half the sauce into a greased 9×13-inch baking dish. I stuff each pasta shell with the chicken and cheese filling and nestle them into the sauce, fitting them snugly.

6. Top and bake:
I pour the rest of the sauce over the shells and add extra mozzarella on top. I cover the dish with foil and bake at 375°F for 20 minutes. After removing the foil, I bake another 10 minutes until bubbly and golden. I let it rest for at least five minutes before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

Sometimes I use a spicy andouille sausage instead of chicken for an even heartier version. I’ve also stirred spinach or sautéed mushrooms into the filling for extra depth. If I’m short on time, I use pre-shredded cheese blends and jarred Cajun seasoning, though I often adjust the spice level to my taste. For a slightly lighter version, I reduce the cream and increase the milk in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and bake at 350°F until warmed through, or microwave individual portions. If I want to freeze it, I assemble the dish fully (without baking), wrap it tightly in foil, and freeze. When ready to serve, I bake it straight from frozen—just add about 15 extra minutes to the bake time.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it in the morning or the night before, cover it well, and keep it in the fridge until I’m ready to bake.

What’s the best way to shred chicken for this recipe?

I usually use two forks to shred cooked chicken breasts or thighs, or I pick up a rotisserie chicken to save time.

Can I make it less spicy?

Absolutely. I reduce the Cajun seasoning or use a mild version. I’ve also made it without paprika when serving kids.

Do I have to use ricotta?

If I don’t have ricotta, I sometimes substitute it with cottage cheese or a bit of cream cheese for a different creaminess.

How do I keep the shells from tearing?

I make sure not to overcook the pasta and stir gently while draining. Letting them cool before stuffing also helps prevent tearing.

Conclusion

Creamy Cajun Chicken Shells are one of my favorite ways to bring bold Southern flavor to the dinner table with comforting baked pasta. Every bite delivers creamy, cheesy goodness balanced by Cajun spices and tender chicken. Whether I’m feeding a family or entertaining, it’s a dish that never disappoints—and always disappears fast.

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