Creamy Cajun Chicken Stuffed Shells
Description:
This dish takes jumbo pasta shells and fills them with a rich, creamy mixture of shredded chicken, cream cheese, Cajun spices, and Parmesan. Baked in a velvety Cajun cream sauce, these stuffed shells are hearty, indulgent, and perfect for a comforting dinner. The Cajun seasoning adds a smoky, slightly spicy flavor, while the creamy filling makes every bite smooth and satisfying.
Ingredients:
For the filling:
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup cream cheese, softened
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup sour cream
2 tsp Cajun seasoning (adjust to taste)
1/2 tsp garlic powder
1/2 tsp smoked paprikas
1/4 tsp black pepper
1/4 tsp salt
2 green onions, finely chopped (optional)
For the sauce:
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups milk (whole or 2%)
1/2 cup heavy cream
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 cup Parmesan cheese
For the pasta:
20–25 jumbo pasta shell
Water and salt for boiling
Optional topping:
Extra shredded mozzarella or Parmesan
Fresh parsley for garnish
Prep and Cook Time:
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes
Instructions:
1. Cook the pasta shells:
Bring a large pot of salted water to a boil.
Add jumbo pasta shells and cook according to package instructions until al dente.
Drain, rinse with cold water, and lay flat on a baking sheet to prevent sticking.
2. Make the creamy Cajun filling:
In a medium bowl, combine shredded chicken, cream cheese, mozzarella, Parmesan, sour cream, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Mix thoroughly until smooth and creamy. Stir in green onions if using.
3. Prepare the Cajun cream sauce:
In a medium saucepan, melt butter over medium heat.
Add minced garlic and sauté 30 seconds until fragrant.
Whisk in flour and cook 1–2 minutes until lightly golden.
Slowly add milk and cream while whisking to avoid lumps.
Stir in Cajun seasoning, smoked paprika, black pepper, and Parmesan.
Simmer 3–5 minutes until the sauce thickens. Remove from heat.
4. Stuff the shells:
Preheat oven to 375°F (190°C).
Spread a thin layer of Cajun cream sauce in the bottom of a 9×13-inch baking dish.
Stuff each shell with 2–3 tbsp of the chicken filling and place in the baking dish.
Pour remaining sauce evenly over the stuffed shells.
Sprinkle extra mozzarella or Parmesan on top if desired.
5. Bake:
Cover with aluminum foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden on top.
6. Serve:
Garnish with chopped parsley and serve warm.
Pair with a crisp salad or garlic bread for a full meal.
Common Questions:
Q1: Can I make this ahead of time?
Yes! Assemble the stuffed shells and cover with foil, then refrigerate for up to 24 hours. Bake directly from the fridge, adding an extra 10 minutes if needed
Q2: Can I use frozen chicken?
Yes, just thaw it first and drain any excess moisture to avoid a watery filling.
Q3: How spicy is it?
Mild to medium depending on the Cajun seasoning brand. Adjust to taste or add a pinch of cayenne for extra heat.
Q4: Can I freeze leftovers?
Yes, let the baked shells cool completely, then cover tightly and freeze up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.