Creamy Cajun Chicken Stuffed Shells
Ingredients
- 24 jumbo pasta shells
- 3 cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 cups heavy cream
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool.
2. Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3–4 minutes. Add garlic and cook for another minute.
Stir in the shredded chicken, Cajun seasoning, paprika, salt, and pepper. Mix well and cook for 2–3 minutes.
Remove from heat and let it cool slightly, then mix in ricotta, mozzarella, and Parmesan cheese until well combined.
3. Make the Creamy Cajun Sauce
In the same skillet, melt butter over medium heat. Stir in the flour and cook for about 1 minute.
Slowly whisk in the chicken broth and heavy cream. Cook, stirring constantly, until the sauce thickens (about 3–5 minutes). Season with a little extra Cajun seasoning if desired.
4. Assemble the Shells
Preheat your oven to 375°F (190°C).
Spread a layer of the creamy sauce on the bottom of a baking dish. Stuff each cooked shell with the chicken mixture and place them in the dish.
Pour the remaining sauce over the shells and sprinkle extra mozzarella on top.
5. Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
6. Serve
Garnish with chopped parsley and serve warm.
Tips
- Use rotisserie chicken for extra flavor and convenience
- Adjust Cajun seasoning based on your spice preference
- Add spinach or bell peppers for extra veggies