Creamy Cajun Chicken Stuffed Shells Flavor Explosion (Print version)

Tender jumbo shells filled with Cajun chicken, ricotta, and mozzarella, baked in a creamy spiced sauce until hot and bubbly.

# Ingredients:

For the shells and chicken

01 - 20 jumbo pasta shells, plus a few extra in case some tear
02 - 1 tablespoon olive oil
03 - 1 lb (450 g) boneless skinless chicken breast, diced small
04 - 1 tablespoon Cajun seasoning
05 - 1/2 teaspoon kosher salt, plus more for pasta water
06 - 1/2 cup (75 g) finely diced yellow onion
07 - 1/2 cup (75 g) finely diced red bell pepper
08 - 2 cloves garlic, minced

For the filling

09 - 1 cup (245 g) whole milk ricotta cheese
10 - 4 oz (115 g) cream cheese, softened
11 - 1 cup (115 g) shredded mozzarella cheese
12 - 1/2 cup (50 g) grated Parmesan cheese
13 - 2 scallions, thinly sliced
14 - 2 tablespoons chopped parsley, plus more for garnish

For the Cajun cream sauce

15 - 3 tablespoons unsalted butter
16 - 2 cloves garlic, minced
17 - 2 tablespoons all-purpose flour
18 - 1 1/2 cups (360 ml) whole milk
19 - 1 cup (240 ml) heavy cream
20 - 1 teaspoon Cajun seasoning, plus more to taste
21 - 1/2 cup (50 g) grated Parmesan cheese
22 - 1 cup (115 g) shredded mozzarella cheese, for topping

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the jumbo shells 1-2 minutes shy of the package directions, then drain and spread them on a lightly oiled tray.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken, Cajun seasoning, and salt. Cook for 5-7 minutes, stirring often, until the chicken is cooked through.
03 - Add onion and red bell pepper to the skillet and cook for 3 minutes. Stir in the garlic and cook for 30 seconds. Remove from the heat and let the mixture cool for a few minutes.
04 - In a bowl, stir together ricotta, cream cheese, 1 cup mozzarella, Parmesan, scallions, parsley, and the cooked chicken mixture until evenly combined.
05 - Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour for 1 minute, then slowly whisk in milk and cream. Simmer for 3-5 minutes until lightly thickened, then stir in Cajun seasoning and Parmesan.
06 - Heat the oven to 375°F (190°C). Spread half the sauce in a 9x13-inch baking dish. Spoon the chicken filling into the shells and arrange them in the dish. Spoon the remaining sauce over the top.
07 - Cover with foil and bake for 20 minutes. Uncover, sprinkle with 1 cup mozzarella, and bake 10-12 minutes more until bubbling and melted. Rest 5 minutes, then garnish with parsley.

# Good to know:

01 - Cook a few extra shells because some may split while boiling.
02 - If your Cajun seasoning is very salty, reduce the added kosher salt.
03 - Assemble up to 24 hours ahead and bake from chilled with extra time.

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