Creamy Cajun Chicken Stuffed Shells: Comfort Food with a Kick
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Calories
- 550 kcal
Ingredients
- 1 poundlarge pasta shells (use gluten-free if needed)
- 2 tablespoonsbutter
- 2garlic cloves (chopped)
- 2 cupsheavy cream or milk
- ½ cupgrated Parmesan cheese
- ½ tablespoonCajun seasoning
- 1 cupricotta cheese
- 1 cupcooked chicken (shredded or diced)
- 1 cupcooked broccoli (finely chopped)
- 2green onions (thinly sliced)
- ½ cupgrated Parmesan cheese (extra for filling)
- 1 teaspoonlemon zest
- ½ tablespoonCajun seasoning (extra for filling)
- 1 cupshredded mozzarella cheese
Instructions
- 1
Cook Pasta Shells: Boil the pasta shells according to the package instructions. Once cooked, drain and set them aside individually on a tray to cool.
- 2
Make the Cajun Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute, until fragrant. Stir in the cream (or milk), Parmesan, and Cajun seasoning. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- 3
Prepare Filling: In a large mixing bowl, combine ricotta, cooked chicken, broccoli, green onions, extra Parmesan, lemon zest, and additional Cajun seasoning. Mix until everything is well combined.
- 4
Assemble the Dish: Pour the Cajun Alfredo sauce into the bottom of a large baking dish. Stuff each cooled pasta shell with the chicken and broccoli filling. Arrange the stuffed shells on top of the sauce in the baking dish.
- 5
Top and Bake: Sprinkle shredded mozzarella over the top of the stuffed shells. Bake in a preheated oven at 350°F for 20 minutes, or until the cheese is melted and the edges are bubbling.