Creamy Cajun Chicken Stuffed Shells are a bold, flavorful twist on classic stuffed pasta. I love how the spicy Cajun-seasoned chicken blends with a rich, cheesy sauce and tender jumbo shells for a dish that’s comforting with a kick. It’s a perfect bake-and-serve recipe that feels indulgent yet approachable, making it great for weeknight dinners or casual entertaining.
Why You’ll Love This Recipe
I love how this dish brings together everything I want in a hearty pasta meal—creamy, cheesy, spicy, and satisfying. The Cajun spices add heat and depth, while the creamy filling and sauce cool it down just enough to keep me coming back for more. It’s easy to prep ahead of time and bakes beautifully, making my kitchen smell incredible. Whether I’m serving it to family or friends, this recipe always gets rave reviews.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Jumbo pasta shells
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Cooked chicken breast, shredded or chopped
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Cajun seasoning
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Cream cheese, softened
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Shredded mozzarella cheese
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Shredded parmesan cheese
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Heavy cream or half-and-half
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Garlic, minced
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Olive oil or butter
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Salt and pepper to taste
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Fresh parsley or green onions for garnish (optional)
directions
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I start by cooking the jumbo shells in salted water until al dente, then I drain and let them cool slightly.
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In a skillet, I sauté garlic in a bit of oil or butter, then stir in the cooked chicken and Cajun seasoning. I warm everything through and set it aside.
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In a mixing bowl, I combine the cream cheese, a portion of the mozzarella and parmesan, and the Cajun chicken mixture. I stir it until well blended.
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I stuff each shell with the creamy chicken mixture and place them in a greased baking dish.
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In a small saucepan, I warm the heavy cream with a bit of Cajun seasoning and the remaining cheese until smooth and melted.
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I pour the sauce over the stuffed shells and cover the dish with foil.
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I bake at 350°F (175°C) for 25–30 minutes, removing the foil in the last 10 minutes to let the top get golden and bubbly.
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I garnish with chopped parsley or green onions before serving.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
Sometimes I use rotisserie chicken to save time, or I swap in turkey or shrimp for a different protein. I’ve made it spicier by adding crushed red pepper flakes or diced jalapeños to the filling. If I want a smokier flavor, I use smoked paprika along with the Cajun seasoning. For a lighter version, I replace the cream cheese with ricotta and use half-and-half instead of heavy cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or microwave. If it looks dry, I add a splash of milk or cream before reheating to keep it creamy. I don’t recommend freezing fully assembled shells because the cream sauce can separate, but I sometimes freeze the chicken filling separately for a future batch.
FAQs
Can I make this ahead of time?
Yes, I often assemble the stuffed shells and refrigerate them for up to a day before baking. I add the sauce just before putting it in the oven.
How spicy is this dish?
It depends on the Cajun seasoning I use. I can control the heat by adjusting the amount or using a mild blend.
Can I use a different type of pasta?
Stuffed shells work best, but I’ve used manicotti or rolled lasagna noodles in a pinch. The filling and sauce work just as well.
What’s a good side dish to serve with this?
I usually pair it with a simple green salad, garlic bread, or steamed veggies to balance the richness of the dish.
Can I use store-bought Cajun seasoning?
Absolutely. I just check the label for salt content and adjust other seasonings accordingly to keep it from being too salty.
Conclusion
Creamy Cajun Chicken Stuffed Shells are one of my favorite ways to enjoy comfort food with a spicy twist. The balance of cheesy, creamy filling with bold Cajun flavor makes every bite irresistible. It’s easy to prepare, fun to serve, and always a hit at the table. This dish turns any dinner into something special.
Print
Creamy Cajun Chicken Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
- Diet: Halal
Description
Creamy Cajun Chicken Stuffed Shells are a spicy, cheesy twist on classic stuffed pasta. Jumbo shells are filled with Cajun-seasoned chicken and a creamy cheese mixture, then baked in a rich, flavorful sauce for a comforting and bold dish.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken breast, shredded or chopped
- 2 tbsp Cajun seasoning
- 8 oz cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded parmesan cheese, divided
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh parsley or green onions, chopped (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Cook pasta shells in salted water until al dente. Drain and let cool slightly.
- Sauté garlic in olive oil or butter over medium heat. Add chicken and Cajun seasoning; stir to combine and warm through. Remove from heat.
- In a bowl, combine cream cheese, 1 cup mozzarella, 1/4 cup parmesan, and the Cajun chicken mixture. Mix well.
- Stuff each shell with the chicken mixture and arrange in the prepared baking dish.
- In a saucepan, heat heavy cream with remaining mozzarella, parmesan, and a pinch of Cajun seasoning until cheese melts and sauce is smooth.
- Pour sauce over stuffed shells and cover with foil.
- Bake for 25–30 minutes, removing foil in the last 10 minutes to brown the top.
- Garnish with chopped parsley or green onions before serving.
Notes
- Use rotisserie chicken for convenience.
- Add red pepper flakes or jalapeños for extra heat.
- Try smoked paprika for a smokier flavor.
- Ricotta and half-and-half can be used for a lighter version.
- Freeze chicken filling separately for later use instead of freezing assembled shells.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
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