Get ready for a delicious twist on classic stuffed shells! Jumbo pasta shells are filled with a creamy, spicy Cajun chicken and cheese mixture, then smothered in a homemade Alfredo sauce and baked until golden and bubbly. It’s the ultimate comfort food with a kick!
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
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2 cups cooked chicken breast, diced or shredded (rotisserie chicken works perfectly)
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1 tablespoon Cajun seasoning, divided
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2 tablespoons butter
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3 cloves garlic, minced
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1 ½ cups heavy cream
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1 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese, divided
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1 cup ricotta cheese (optional, for extra creaminess)
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Fresh chopped parsley, for garnish
Instructions:
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Instructions
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Cook the Pasta Shells:
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Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (they should still have a slight bite). Drain carefully and arrange them in a single layer on a baking sheet to cool. This prevents them from sticking together.
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Season the Chicken:
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In a medium bowl, toss the cooked, shredded chicken with half of the Cajun seasoning. Set aside.
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In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
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Pour in the heavy cream and bring to a gentle simmer. Do not boil.
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Whisk in the grated Parmesan cheese and the remaining Cajun seasoning. Continue to whisk until the sauce is smooth and has thickened slightly, about 3-4 minutes.
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Remove from heat and season with salt and pepper to taste.
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Prepare the Filling:
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In a large mixing bowl, combine the seasoned chicken, 1 cup of the shredded mozzarella, the ricotta (if using), and about half of the prepared Alfredo sauce. Mix until everything is well incorporated.
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Assemble the Dish:
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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Using a spoon, carefully fill each cooled pasta shell with the chicken and cheese mixture. Arrange them in a single layer in the prepared baking dish.
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Pour the remaining Alfredo sauce evenly over the top of the stuffed shells. Sprinkle the top with the remaining shredded mozzarella cheese.
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Bake to Perfection:
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Cover the dish tightly with aluminum foil and bake for 20 minutes.
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Remove the foil and switch the oven to broil. Broil for 2-3 minutes, watching closely, until the cheese on top is golden and spotty.
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Serve:
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Let the stuffed shells rest for 5 minutes before serving. This allows the filling to set slightly. Garnish with fresh chopped parsley and serve warm.
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Chef’s Tips for Success
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Pasta Prep: Cook a few extra shells than you need, as some may tear during boiling.
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Spice Level: Control the heat! For a milder dish, use a mild Cajun seasoning. For more spice, add a pinch of cayenne pepper to the filling or sauce.
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Make Ahead: You can assemble the shells a day in advance. Cover and refrigerate, then add a few extra minutes to the baking time when ready to cook.
Customize Your Dish
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Seafood Lover: Swap the chicken for cooked shrimp or crawfish tails.
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Vegetarian: Replace the chicken with sautéed mushrooms, spinach, or bell peppers.
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Lighter Option: Use half-and-half in place of the heavy cream for a slightly lighter sauce.
Serving Suggestions
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A simple green salad with a light vinaigrette balances the richness perfectly.
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Garlic bread is a must for soaking up every bit of the delicious sauce.
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Serve with a side of roasted asparagus or broccoli.
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Beverage Pairing: A crisp Sauvignon Blanc or an ice-cold sparkling water with lemon complements the spicy, creamy flavors beautifully.
