Creamy Cajun Chicken Shells (Printable Version)

Creamy stuffed shells with Cajun spice, chicken and rich cheese blend for a bold and cozy dinner.

# Everything You’ll Need:

→ Filling

01 - 2 cups shredded rotisserie chicken
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated parmesan cheese
05 - 1 small bell pepper, finely diced
06 - 1/2 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon Cajun seasoning

→ Pasta

09 - 20 jumbo pasta shells
10 - Salt for boiling water

→ Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups heavy cream
14 - 1 teaspoon Cajun seasoning
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - Chopped parsley for garnish (optional)

# Steps to Cook:

01 - Boil the jumbo pasta shells in heavily salted water for 2 minutes less than package instructions. Drain and rinse with cold water to halt cooking.
02 - Sauté chopped onion and bell pepper in a skillet over medium heat until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Stir in shredded chicken and Cajun seasoning. Remove from heat and combine with ricotta, mozzarella, and parmesan in a large bowl.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until nutty but not browned. Gradually whisk in heavy cream. Add Cajun seasoning, smoked paprika, salt, and pepper. Cook until thick enough to coat the back of a spoon.
04 - Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13 inch baking dish. Fill each pasta shell generously with the chicken mixture and arrange upright in the dish.
05 - Pour remaining sauce over stuffed shells. Sprinkle with mozzarella topping. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until golden and bubbling.
06 - Garnish with chopped parsley if desired. Serve hot with salad or garlic bread.

# Extra Suggestions:

01 - Reserve some pasta water to adjust sauce consistency if needed.
02 - Let shells cool before stuffing to prevent melted filling and burned fingers.
03 - Can be assembled up to 24 hours ahead and stored refrigerated before baking.

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