creamy cajun chicken shells (Printer-Friendly)

Jumbo shells stuffed with spiced chicken and cheese, baked in a creamy Cajun sauce for a bold, comforting meal.

# What You’ll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups shredded cooked chicken
03 - 1 tablespoon olive oil
04 - 0.5 cup finely chopped onion
05 - 1 red bell pepper, diced
06 - 2 garlic cloves, minced
07 - 1 teaspoon Cajun seasoning
08 - 0.5 teaspoon paprika
09 - 0.25 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 0.5 cup grated Parmesan cheese

→ Sauce

14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 2 cups whole milk
17 - 0.5 cup heavy cream
18 - 1 teaspoon Cajun seasoning
19 - 0.25 teaspoon garlic powder
20 - Salt and black pepper to taste

→ Topping and Garnish

21 - 0.5 cup shredded mozzarella cheese
22 - Chopped fresh parsley, for garnish

# Steps to Make This:

01 - Cook jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and set aside to cool so they are firm enough to stuff.
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Combine shredded chicken with sautéed vegetables. Add Cajun seasoning, paprika, salt, and black pepper. Stir thoroughly, then remove from heat and cool for several minutes.
04 - In a mixing bowl, blend the cooled chicken mixture with ricotta, mozzarella, and Parmesan cheeses until smooth and uniform.
05 - Melt butter in a saucepan over medium heat. Add flour, whisking continuously for 1 minute. Gradually pour in milk and heavy cream, whisking to prevent lumps. Season with Cajun seasoning, garlic powder, salt, and black pepper. Simmer, stirring, until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
06 - Spread half of the prepared cream sauce over the bottom of a 9 x 13-inch baking dish. Fill each pasta shell with the chicken-cheese mixture and arrange shells in a single layer over the sauce.
07 - Pour remaining sauce evenly over the filled shells. Sprinkle with extra mozzarella cheese. Cover tightly with aluminum foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for an additional 10 minutes until the top is golden and the dish is bubbling.
08 - Allow the baked shells to rest for several minutes before serving. Garnish with freshly chopped parsley for brightness.

# Additional Notes:

01 - Stuffed shells can be prepared a day ahead, covered, and refrigerated before baking.
02 - Use rotisserie chicken for convenience and added flavor.
03 - Make sure the sauce is thick enough to coat a spoon before assembling.
04 - Leftovers store well in the refrigerator for up to three days or can be frozen for future meals.

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