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Creamy Cajun chicken stuffed shells topped with parsley and served with a side salad, perfect for a flavorful dinner.
Alyssa

Creamy Cajun Chicken Stuffed Shells: Comfort Food with a Kick

Spice up dinner with these creamy Cajun stuffed shells! Easy to make and packed with flavor for a satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 1 pound large pasta shells use gluten-free if needed
  • 2 tablespoons butter
  • 2 garlic cloves chopped
  • 2 cups heavy cream or milk
  • ½ cup grated Parmesan cheese
  • ½ tablespoon Cajun seasoning
  • 1 cup ricotta cheese
  • 1 cup cooked chicken shredded or diced
  • 1 cup cooked broccoli finely chopped
  • 2 green onions thinly sliced
  • ½ cup grated Parmesan cheese extra for filling
  • 1 teaspoon lemon zest
  • ½ tablespoon Cajun seasoning extra for filling
  • 1 cup shredded mozzarella cheese

Method
 

  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.