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
