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Creamy Cajun Chicken Stuffed Shells

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A cozy and flavorful dinner featuring jumbo pasta shells stuffed with a creamy, cheesy, and spicy Cajun chicken filling, baked in a rich Cajun-infused béchamel sauce.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 cup ricotta cheese (whole milk recommended)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Cajun seasoning (adjust based on spice preference)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Fresh parsley, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1 teaspoon Cajun seasoning (for sauce)
  • Salt and black pepper to taste
  • 20 jumbo pasta shells
  • 1 cup shredded mozzarella cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook according to package instructions, about 12 minutes, until al dente. Drain and rinse with cold water. Set aside on paper towels to prevent sticking.
  2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until smooth and bubbly.
  3. Slowly whisk in 2 cups warm whole milk, stirring constantly to avoid lumps. Add 1 teaspoon Cajun seasoning, salt, and black pepper to taste. Cook until sauce thickens, about 5-7 minutes. Remove from heat.
  4. In a large bowl, combine shredded chicken, 1 cup ricotta, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, 2 tablespoons Cajun seasoning, garlic powder, smoked paprika, and chopped parsley. Mix well.
  5. Preheat oven to 350°F (175°C). Spoon about 2 tablespoons of chicken mixture into each cooked pasta shell. Arrange shells in a baking dish.
  6. Pour creamy Cajun sauce evenly over stuffed shells. Sprinkle 1 cup shredded mozzarella cheese on top.
  7. Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes to brown cheese.
  8. Let dish rest for 5 minutes before serving. Garnish with extra parsley if desired.

Notes

Do not overcook pasta shells to prevent mushiness. Stir sauce continuously to avoid lumps. Room temperature ricotta blends better. Rest dish after baking to thicken sauce. Can prepare filling and sauce a day ahead. Adjust Cajun seasoning to taste. For gluten-free, use gluten-free flour and pasta. For dairy-free, substitute milk and butter accordingly.

Nutrition

Keywords: Cajun chicken, stuffed shells, creamy pasta, easy dinner, weeknight meal, comfort food, cheesy pasta, homemade sauce

Find it online: https://emacrave.com/creamy-cajun-chicken-stuffed-shells-recipe-easy-homemade-dinner-idea/