Creamy Cajun Chicken Shells

Creamy Cajun Chicken Stuffed Shells is the cozy casserole you reach for when you want something bold and satisfying with an extra kick of Southern flavor. Tender shells cradle a creamy chicken and cheese filling that gets its depth from smoky Cajun seasoning and sweet vegetables. Everything is blanketed in a velvety cream sauce before a trip to the oven delivers bubbling, golden cheesy comfort. Whether it is a chilly night in or you are feeding friends, this is a guaranteed favorite that leaves no leftovers.

My family begs for this every fall and winter and I love how it turns simple cooked chicken into something truly special. The combination of cozy pasta and spicy warmth always brings everyone to the table with big smiles.

Ingredients

• Jumbo pasta shells: Choose sturdy shells with no cracks so they hold plenty of filling
• Cooked shredded chicken: Rotisserie or roasted chicken brings extra flavor and convenience
• Olive oil: Choose a fresh extra virgin variety to give your vegetables a bright taste
• Onion and red bell pepper: Sweet and crunch in each bite Choose a bell pepper that is vivid and unblemished
• Garlic: Fresh firm cloves give the best aroma and flavor
• Cajun seasoning: Look for a blend with bold paprika garlic and a hint of heat
• Paprika: Adds color and smokiness Use smoked paprika for depth or sweet if you prefer
• Salt and black pepper: Essential for seasoning every layer Go for freshly ground pepper
• Ricotta cheese: Whole milk ricotta blends creamy into the filling
• Shredded mozzarella cheese: Low moisture mozzarella melts smoothly for stretchy cheese pulls
• Grated Parmesan: Parmigiano Reggiano offers the best nutty flavor
• Butter and all purpose flour: Needed for a classic cream sauce base Use unsalted butter
• Milk and heavy cream: Whole milk adds body and richness Pair with heavy cream for a glossy finish
• Garlic powder: Gives the sauce mellow flavor and brings everything together

Taste as you go to adjust seasoning or heat as you like

Step-by-Step Instructions

Cook the Pasta Shells:

Boil jumbo shells in salted water per package for just al dente so they stay firm for filling and baking Drain gently then lay shells out to cool and keep from sticking

Sauté the Aromatics:

Heat olive oil in a skillet over medium Add onion and red bell pepper Sauté for five minutes until they soften and smell sweet Add minced garlic stirring one more minute for full aroma

Prepare the Chicken Filling:

Stir shredded chicken Cajun seasoning paprika salt and pepper into the skillet Blend thoroughly so spices coat the chicken Remove from heat When slightly cooled mix with ricotta mozzarella and Parmesan in a large bowl Ensure mixture is evenly combined and creamy

Make the Creamy Cajun Sauce:

In a saucepan melt butter on medium Whisk in flour for one minute to make a golden roux Gradually add milk and cream whisking constantly for a lump free sauce Add Cajun seasoning garlic powder salt and pepper Simmer and stir five to seven minutes until thick and glossy Taste and adjust the spice to your liking

Stuff the Shells and Assemble:

Pour half the creamy sauce in the bottom of a baking dish Use a spoon to fill each shell generously with chicken cheese mixture Arrange shells closely in the sauce lined dish

Top and Bake:

Spread the remaining sauce over all the shells Sprinkle extra mozzarella on top if desired Cover tightly with foil and bake at 375 degrees Fahrenheit for twenty minutes Uncover and bake ten more minutes until golden and bubbly Let rest five minutes before serving for easy scooping

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Mozzarella cheese remains my favorite ingredient for the way it bubbles and crisps on top I remember serving the first batch and being amazed how everyone fought over the melty cheesy edges My youngest still claims those crunchy corners every time

Storage Tips

Let leftover shells cool fully before covering and refrigerating They keep well for three days and taste just as creamy when reheated in the oven or gently microwaved To freeze the entire dish before baking wrap tightly and freeze When ready just bake from frozen with an extra ten minutes under foil before finishing uncovered

Ingredient Substitutions

You can swap shredded turkey or even cooked sweet Italian sausage for the chicken Low fat ricotta and mozzarella work well if you want it lighter out of Cajun seasoning try a homemade mix of paprika garlic powder onion powder and cayenne to your taste

Serving Suggestions

Serve shells with a crisp green salad or some roasted green beans for color and crunch Garlic bread is the best side for catching every drop of sauce For a party scatter sliced scallions or a drizzle of your favorite hot sauce over the finished dish

Cultural and Historical Notes

Stuffed shells are Italian American comfort but Cajun spices bring southern flair Families in Louisiana often adapt traditional dishes with their signature seasonings This recipe is a delicious mashup of those homestyle traditions and a little creative spirit

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Recipe FAQs

→ What type of chicken works best?

Cooked, shredded breast or thigh meat works well. Rotisserie chicken is a convenient and flavorful choice.

→ Can I prepare the dish in advance?

Yes, assemble the stuffed shells ahead of time and refrigerate. Bake just before serving for best texture and flavor.

→ How can I control the spice level?

Adjust the amount of Cajun seasoning and paprika to increase or reduce heat according to your preference.

→ Are there cheese alternatives I can use?

You can try cottage cheese instead of ricotta or mix in provolone or Monterey Jack for a different flavor profile.

→ How do I prevent shells from breaking when stuffing?

Cook shells just until al dente and let them cool before handling to keep them firm and intact while filling.

→ What side dishes pair well with this meal?

A fresh green salad or roasted green beans bring brightness and crunch. Garlic bread also complements the creamy sauce well.