Creamy Cajun Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
16 jumbo pasta shells
→ Chicken Filling
02 -
2 cups cooked chicken, shredded or finely chopped
03 -
1 tbsp olive oil
04 -
1 tsp Cajun seasoning
05 -
½ tsp smoked paprika
06 -
1 tsp garlic powder
07 -
1 cup ricotta cheese
08 -
1 cup shredded mozzarella, divided
09 -
½ cup grated Parmesan, divided
10 -
2 tbsp chopped parsley
→ Creamy Cajun Sauce
11 -
2 tbsp butter
12 -
3 cloves garlic, minced
13 -
1½ cups heavy cream
14 -
½ tsp Cajun seasoning
15 -
¼ tsp crushed red pepper flakes, optional
16 -
Salt and pepper, to taste
# Instructions:
01 -
Boil the jumbo pasta shells in salted water until al dente. Drain and set aside on a baking sheet to prevent sticking.
02 -
In a skillet, heat olive oil over medium heat. Add chicken, Cajun seasoning, garlic powder, and smoked paprika. Sauté for 2–3 minutes and let cool slightly.
03 -
In a large bowl, combine the seasoned chicken, ricotta, ½ cup mozzarella, ¼ cup Parmesan, and parsley. Mix until creamy and well combined.
04 -
In a saucepan, melt the butter. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a low simmer. Stir in Cajun seasoning, crushed red pepper flakes, and the remaining Parmesan. Simmer for 3–4 minutes until thickened.
05 -
Spoon the chicken filling into each shell and arrange them in a greased 9x13-inch baking dish. Pour the creamy Cajun sauce over the stuffed shells.
06 -
Sprinkle with the remaining mozzarella and additional Cajun seasoning. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Garnish with extra parsley and serve hot with garlic bread or salad.
# Notes:
01 -
Use extra Cajun seasoning for added heat.