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This creamy Cajun chicken stuffed shells recipe combines the bold flavors of Louisiana cuisine with the comfort of Italian pasta. The jumbo shells are filled with a spicy chicken and cheese mixture, then smothered in a decadent Cajun cream sauce that will have everyone asking for seconds.
I created this recipe when looking for a way to use leftover rotisserie chicken, and it's become our Friday night tradition. My husband, who usually prefers simple dishes, requests these stuffed shells at least twice a month.
Ingredients
- Jumbo pasta shells: Provides the perfect vessel for holding the flavorful filling. Look for boxes without broken shells
- Shredded chicken: Use rotisserie chicken for convenience and extra flavor
- Cajun seasoning: The heart of this recipe. Find one with a balance of paprika, garlic, and herbs
- Ricotta cheese: Creates a creamy, smooth filling. Full-fat works best for richness
- Mozzarella cheese: Melts beautifully for that perfect cheese pull
- Heavy cream: Forms the base of our silky sauce. This is not the time for substitutes
- Smoked paprika: Adds a subtle smokiness that complements the Cajun spices perfectly
- Parmesan cheese: Adds a salty, nutty element to both the filling and sauce
Step-by-Step Instructions
- Cook the Pasta:
- Boil jumbo shells in heavily salted water for about 8 minutes until al dente. They should be firm enough to hold their shape when stuffed. Immediately rinse with cold water after draining to stop the cooking process and arrange them on a baking sheet so they don't stick together.
- Season the Chicken:
- Heat olive oil in a skillet over medium heat until shimmering. Add your chicken, Cajun seasoning, garlic powder, and smoked paprika. The spices need to bloom in the oil to release their full flavor. Sauté for 2 to 3 minutes until fragrant and the chicken is thoroughly coated. Allow to cool slightly before handling.
- Create the Filling:
- In a large mixing bowl, combine your seasoned chicken with ricotta, half the mozzarella, quarter cup of Parmesan, and chopped parsley. Mix thoroughly until you achieve a creamy, uniform consistency. Taste and adjust seasoning if needed this filling should have pronounced Cajun flavor.
- Prepare the Cajun Cream Sauce:
- Melt butter in a saucepan over medium heat until foaming subsides. Add minced garlic and cook for exactly 30 seconds until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer not a boil. Add Cajun seasoning, red pepper flakes if using, and remaining Parmesan. Simmer for 3 to 4 minutes, stirring constantly, until the sauce coats the back of a spoon.
- Stuff and Arrange Shells:
- Spoon generous amounts of filling into each shell, about 1 to 2 tablespoons depending on shell size. Place them open side up in a greased 9x13 inch baking dish, arranging them snugly so they support each other. Pour the creamy Cajun sauce evenly over all the shells, making sure some sauce reaches between them.
- Bake to Perfection:
- Sprinkle remaining mozzarella over the tops and dust with a final touch of Cajun seasoning for color and flavor. Bake at 375°F for 20 to 25 minutes until the cheese is melted and golden and the edges are bubbling vigorously. Let rest for 5 minutes before serving.
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The first time I made this recipe, I accidentally doubled the Cajun seasoning and discovered my family loves the extra kick. Now I always add a bit more than called for, proving that sometimes kitchen mistakes lead to delicious discoveries.
Make Ahead Options
These stuffed shells are perfect for meal prep. You can prepare everything up to the baking stage, cover tightly with foil, and refrigerate for up to 2 days. When ready to serve, simply add an extra 10 minutes to the baking time if cooking from cold. The flavors actually develop beautifully overnight, making this a great option for entertaining.
Perfect Pairings
The rich, creamy nature of these stuffed shells calls for something to cut through that richness. A simple arugula salad with lemon vinaigrette provides the perfect contrast. For beverages, a cold beer like an amber ale complements the Cajun spices wonderfully, while a crisp Sauvignon Blanc works well for wine lovers. Finish with a light dessert like lemon sorbet to cleanse the palate.
Spice Level Adjustments
The beauty of this recipe lies in its adaptability to different heat preferences. For a milder version that kids will enjoy, reduce the Cajun seasoning to half a teaspoon and omit the red pepper flakes. On the other end of the spectrum, add a diced jalapeño to the chicken mixture and increase the Cajun seasoning to really bring the heat. You can even make two separate batches with different spice levels to please everyone at your table.
Frequently Asked Questions
- → Can I prepare these stuffed shells ahead of time?
Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. Add the sauce just before baking.
- → What sides pair well with these shells?
Garlic bread, a fresh green salad, or roasted vegetables are excellent sides to complement this dish.
- → Can I make this dish spicier?
For extra spice, add more Cajun seasoning or crushed red pepper flakes to both the filling and sauce.
- → What cheese alternatives can I use?
Instead of ricotta, you can substitute cottage cheese, mascarpone, or a mix of cream cheese and Parmesan.
- → Can I freeze leftovers?
Yes, store the baked shells in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warm.