Creamy Cajun Chicken Shells (Printable Version)

Pasta shells stuffed with seasoned chicken, cheeses, and veggies, baked in a smooth, spicy cream sauce for cozy dinners.

# Ingredients:

→ Pasta

01 - 250 g jumbo pasta shells

→ Chicken Filling

02 - 300 g cooked shredded rotisserie chicken
03 - 1 tbsp extra virgin olive oil
04 - 100 g onion, finely chopped
05 - 100 g red bell pepper, finely diced
06 - 2 cloves garlic, minced
07 - 2 tsp Cajun seasoning
08 - 1 tsp paprika
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 125 g whole milk ricotta cheese
12 - 125 g shredded low moisture mozzarella cheese
13 - 50 g grated Parmesan cheese (Parmigiano Reggiano preferred)

→ Cream Sauce

14 - 30 g unsalted butter
15 - 30 g all-purpose flour
16 - 300 ml whole milk
17 - 150 ml heavy cream
18 - 1 tsp Cajun seasoning
19 - 1/2 tsp garlic powder
20 - 1/2 tsp salt
21 - 1/4 tsp freshly ground black pepper
22 - Extra 100 g shredded mozzarella cheese (optional topping)

# Steps:

01 - Boil jumbo pasta shells in salted water until just al dente according to package instructions. Drain gently and spread on a tray to cool without sticking.
02 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced red bell pepper and cook for 5 minutes until soft and fragrant. Add minced garlic and cook for 1 more minute.
03 - To the skillet, add shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Stir thoroughly to coat the chicken evenly and remove from heat. Let cool briefly. In a large bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan cheeses, mixing until creamy and well blended.
04 - Melt butter in a saucepan over medium heat. Sprinkle in flour and whisk constantly for 1 minute to form a pale roux. Gradually whisk in milk and heavy cream to maintain smoothness. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer for 5-7 minutes until sauce thickens and coats the back of a spoon. Adjust seasoning to taste.
05 - Pour half of the cream sauce into a 23x33 cm baking dish. Stuff each cooled pasta shell generously with the chicken and cheese filling, then arrange them snugly in the sauce.
06 - Pour remaining cream sauce evenly over stuffed shells and sprinkle extra mozzarella on top if desired. Cover tightly with foil and bake in a preheated oven at 190°C for 20 minutes. Remove foil and bake for an additional 10 minutes until the top turns golden and bubbling. Allow to rest for at least 5 minutes before serving.

# Notes:

01 - Avoid overcooking pasta shells to maintain firmness for stuffing.
02 - Taste the Cajun sauce before baking and adjust seasoning as desired.
03 - Resting the dish after baking helps achieve cleaner slices and a creamier texture.

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