Creamy Cajun Chicken Shells

Creamy Cajun Chicken Stuffed Shells bring together the boldness of Cajun spice with the comfort of baked pasta and cheese. This is the ultimate cozy dinner for anyone craving something hearty but a little bit different from the usual weeknight fare. The creamy sauce pulls it all together for a dish that feels indulgent and special whether for a crowd or just at home with family.

My family asks for these stuffed shells every time the weather cools off and it is the one pasta bake I can count on for zero leftovers. The Cajun kick wakes up the classic creamy shells in such a satisfying way.

• Jumbo pasta shells: Choose shells that are firm and not cracked so they hold up well to filling
• Cooked shredded chicken: Rotisserie chicken is perfect here or you can use leftover roasted chicken for extra flavor
• Olive oil: A good quality extra virgin olive oil will give the vegetables nice flavor
• Onion and red bell pepper: Finely chop both for sweetness and crunch with every bite Pick a bell pepper that is firm and brightly colored
• Garlic: Choose fresh cloves that feel heavy for their size and are free of green sprouts
• Cajun seasoning: A blend of spices that gives warmth and twist to the filling and sauce Go for a brand with pronounced paprika and a hint of garlic
• Paprika: Adds color and smoky undertones to the chicken mixture Use sweet or smoked according to your taste
• Salt and black pepper: Season every layer for best flavor Try to use freshly ground pepper if possible
• Ricotta cheese: Smoothens out the filling Whole milk ricotta gives the creamiest result
• Shredded mozzarella cheese: Melts into gooey goodness Choose a low moisture mozzarella for melty perfection
• Grated Parmesan: Helps bind the filling and deepens umami flavor Look for Parmigiano Reggiano if you can
• Butter and all-purpose flour: Used for starting the creamy béchamel sauce Unsalted butter lets you control the saltiness
• Milk and heavy cream: Both create a rich and silky sauce Whole milk is best here
• Garlic powder: Rounds out the flavor of the sauce and pairs beautifully with Cajun seasoning

Be sure to taste your seasonings and adjust with a pinch more Cajun spice or salt as needed for your taste

Step-by-Step Instructions

Cook the Pasta Shells:

Boil the jumbo shells in salted water according to the package until just al dente so they can hold the filling and finish cooking in the oven Drain them gently and lay on a tray to cool without sticking together

Sauté the Aromatics:

In a skillet heat olive oil over medium and add the finely chopped onion and diced red bell pepper Stir and cook for about five minutes until they are soft and fragrant Add the minced garlic and cook for just one more minute to release its aroma

Prepare the Chicken Filling:

To the skillet add the shredded chicken Cajun seasoning paprika salt and black pepper Stir everything thoroughly so the chicken absorbs all the spice Remove from heat and let it cool a few minutes In a large bowl combine this chicken mixture with ricotta mozzarella and Parmesan cheeses Mix until thoroughly blended The chicken and cheese should feel evenly distributed and creamy

Make the Creamy Cajun Sauce:

In a saucepan melt butter on medium heat Sprinkle in flour and whisk constantly for about one minute to form a pale golden roux Slowly pour in milk and heavy cream whisking continuously to keep the sauce smooth Add Cajun seasoning garlic powder salt and pepper Simmer the sauce for about five to seven minutes until it thickens and coats the back of a spoon Taste and adjust seasoning if desired

Stuff the Shells and Assemble:

Pour half of the finished creamy sauce into the bottom of a nine by thirteen inch baking dish Stuff each cooled pasta shell generously with the chicken and cheese filling Nestle each shell into the sauce in the baking dish making sure they fit snugly

Top and Bake:

Pour the remaining sauce evenly over the shells Scatter extra mozzarella cheese on top if you like Cover the dish tightly with foil and bake at 375 degrees Fahrenheit for twenty minutes Remove the foil and bake another ten minutes until the top is golden and bubbling Let the shells cool for at least five minutes before serving so they set and are easier to scoop

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The mozzarella is my personal favorite since it becomes incredibly stretchy in the oven and I still remember the first batch I made disappearing before I even served the salad My kids now watch for the crispy cheese bits along the edge

Storage Tips

For leftovers let the shells cool completely and refrigerate them in a tightly covered dish They stay fresh up to three days and reheat well in a microwave or covered in the oven If you want to freeze assemble the shells up to the point before baking wrap tightly and freeze When ready to bake add ten extra minutes covered before removing foil for the final browning

Ingredient Substitutions

Use any cooked poultry including turkey or swap in cooked sweet Italian sausage for a totally different but still delicious twist If lactose is a concern substitute part skim ricotta and stick with part skim mozzarella A homemade Cajun blend of paprika garlic powder onion powder and cayenne can be mixed up if you are out of store bought seasoning

Serving Suggestions

Add a lightly dressed green salad or roasted green beans on the side for freshness and crunch Garlic bread is always a great partner for sopping up the extra sauce For a festive table drizzle a touch of hot sauce over the finished shells or scatter some chopped scallions

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Cultural and Historical Notes

Cajun cuisine is all about big flavors and resourceful cooking using whatever meats and spices are available Creamy stuffed shells are more Italian American but blending them with Cajun spice reflects the way families adapt classic favorites with regional flair That mashup of cultures is exactly why this recipe feels so homey and unexpected at the same time

Frequently Asked Questions

→ What type of chicken works best?

Cooked, shredded chicken breast or thigh both work well. Rotisserie chicken is a convenient option for this dish.

→ Is this suitable for meal prep?

Yes, assemble the stuffed shells ahead and refrigerate. Bake just before serving for best texture and flavor.

→ Can I adjust the spice level?

Absolutely. Increase or decrease Cajun seasoning and paprika to match your preferred heat and taste.

→ Are there cheese substitutes?

Try cottage cheese in place of ricotta, or add a blend of provolone or Monterey Jack for a variation.

→ How do I prevent the shells from tearing?

Cook shells until just al dente and cool before handling. This keeps them firm for stuffing.