Creamy Cajun Chicken Shells (Print Version)

Cajun chicken and cheese fill pasta shells, baked with creamy sauce for hearty, flavorful comfort.

# Ingredients:

→ Main Ingredients

01 - 20 jumbo pasta shells
02 - 2 cups cooked chicken, shredded
03 - 1 tablespoon olive oil
04 - 1/2 onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon Cajun seasoning
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese

→ Sauce Ingredients

14 - 2 tablespoons butter
15 - 2 tablespoons all-purpose flour
16 - 2 cups milk
17 - 1/2 cup heavy cream
18 - 1 teaspoon Cajun seasoning
19 - 1/4 teaspoon garlic powder
20 - Salt to taste
21 - Pepper to taste

# Instructions:

01 - Cook jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain thoroughly and set aside to cool.
02 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced red bell pepper; sauté for approximately 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Incorporate shredded chicken, Cajun seasoning, paprika, salt, and black pepper into the skillet. Stir until well mixed and heated through. Remove from the heat and let cool slightly. In a large bowl, combine this mixture with ricotta cheese, shredded mozzarella, and grated Parmesan. Mix thoroughly until homogenous.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, ensuring a smooth consistency. Add Cajun seasoning, garlic powder, salt, and pepper. Continue to simmer, whisking frequently, until the sauce thickens, about 5–7 minutes.
05 - Spread half of the prepared sauce evenly across the bottom of a 33x23 cm (9x13-inch) baking dish. Generously fill each cooked shell with the chicken and cheese mixture, then arrange them atop the sauce in the dish.
06 - Pour the remaining sauce evenly over the stuffed shells. Top with additional shredded mozzarella cheese if desired. Cover the dish with foil and bake in a preheated oven at 190°C for 20 minutes. Uncover and bake for a further 10 minutes, or until the top is golden and bubbling.
07 - Allow the baked shells to cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.

# Notes:

01 - For deeper flavor, prepare the filling one day ahead and refrigerate until assembly.
02 - Substitute rotisserie chicken for convenience without sacrificing texture.

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