Creamy Cajun Chicken Shells
Creamy Cajun Chicken Shells are a rich, flavorful twist on stuffed pasta—featuring jumbo shells filled with Cajun-spiced shredded chicken, ricotta, and cheese, all smothered in a homemade Cajun cream sauce. This bold, comforting bake is perfect for cozy dinners, special occasions, or prepping ahead for guests.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Baked, Stovetop
- Cuisine: Southern, American
Ingredients
- Jumbo pasta shells
- Cooked shredded chicken (rotisserie works well)
- Olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely diced
- 3 cloves 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
Instructions
- Cook pasta shells: Boil shells in salted water until al dente. Drain and spread on a tray to cool.
- Sauté vegetables: Heat olive oil in a skillet. Add onion and bell pepper; cook 5 minutes. Stir in garlic and cook 1 minute more.
- Prepare chicken filling: Add shredded chicken, Cajun seasoning, paprika, salt, and pepper to the skillet. Let cool slightly, then mix with ricotta, mozzarella, and Parmesan in a bowl.
- Make Cajun cream sauce: In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk and cream, whisking until thickened. Season with Cajun seasoning, garlic powder, salt, and pepper.
- Assemble the dish: Pour half of the sauce into a greased 9×13-inch baking dish. Fill each pasta shell with the chicken-cheese mixture and place in the dish.
- Top and bake: Pour remaining sauce over shells and sprinkle with mozzarella. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10 more minutes until golden and bubbly.
- Let rest: Let rest 5 minutes before serving.
Notes
- Substitute sausage for chicken or add sautéed mushrooms/spinach for extra veggies.
- Adjust spice level by reducing Cajun seasoning or skipping paprika.
- Ricotta can be replaced with cottage cheese or cream cheese.
- To freeze: assemble, wrap tightly, and freeze before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
Find it online: https://cookedbymaya.com/creamy-cajun-chicken-shells/
