Mediterranean Creamy Cajun Chicken Stuffed Shells
Stuffed shells are already comforting, but adding a Mediterranean twist with a creamy Cajun chicken filling makes them even better. This dish blends tender pasta, seasoned chicken, a smooth cream sauce and Mediterranean additions like roasted peppers, fresh herbs and a touch of lemon. The result is rich but not heavy, flavorful without being complicated and perfect for both weeknights and weekends.
The Cajun seasoning brings a warm, smoky heat that pairs well with the creaminess of the filling. The Mediterranean elements round the flavors out and keep things bright. The shells hold the filling nicely, and baking them in a light, velvety sauce helps everything stay moist and cohesive.
It’s a great make-ahead recipe because the shells can be stuffed in advance. You can bake the entire dish right away or refrigerate it for later. It’s flexible too—use leftover rotisserie chicken, add vegetables or adjust the heat level to your liking. This combination of Cajun warmth and Mediterranean brightness makes the dish feel familiar yet new.
Total: 1 hour
Prep: 25 minutes
Cook: 35 minutes
Ingredients
For the pasta and filling:
20–22 jumbo pasta shells
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ cup ricotta
½ cup cream cheese
½ cup grated Parmesan
Zest of 1 lemon
Salt and black pepper to taste
2 tablespoons chopped parsley
For the creamy sauce:
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
½ cup heavy cream
½ cup grated Parmesan
½ teaspoon Cajun seasoning
Pinch of salt
Pinch of pepper
Instructions
Preheat your oven to 190°C and grease a medium baking dish.
Cook the shells in salted water until just underdone. Drain and set aside.
Heat olive oil in a pan and cook the onion and bell pepper for a few minutes until soft.
Add garlic, Cajun seasoning, smoked paprika and oregano. Stir for 30 seconds.
Add the chicken and cook briefly to warm it through. Remove from heat.
Stir in ricotta, cream cheese, Parmesan, lemon zest, salt, pepper and parsley.
For the sauce, melt the butter in a saucepan, then whisk in the flour. Cook for 1 minute.
Gradually add milk and cream, whisking until smooth. Add Parmesan, Cajun seasoning, salt and pepper.
Spread a thin layer of sauce in the baking dish. Stuff each shell with the chicken mixture and arrange in the dish.
Pour remaining sauce over the shells, cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
Tips
Undercook the shells slightly so they hold their shape while stuffing.
Let the shells cool before filling to avoid tearing.
Taste the filling before adding extra seasoning; Cajun blends vary in saltiness.
Use warm sauce so it spreads evenly over the shells.
Don’t pack the filling too tightly; the shells need a little space for the mixture.
A little lemon zest goes a long way, so don’t overdo it.
Freshly grated Parmesan melts better than packaged.
If the sauce thickens too much, loosen it with a splash of milk.
Covering the dish for the first part of baking keeps the shells moist.
Let the dish rest a few minutes before serving so the sauce settles.
Variations
Spinach version: Add sautéed spinach to the filling for more vegetables.
Sun-dried tomato: Stir chopped sun-dried tomatoes into the chicken mixture.
Extra spicy: Add extra Cajun seasoning or a pinch of chili flakes.
Lighter version: Use half-and-half instead of cream.
Greek-style: Add crumbled feta to the filling.
Roasted garlic: Replace raw garlic with roasted garlic for a sweeter flavor.
Pesto swirl: Add a spoon of basil pesto to the sauce.
Seafood option: Replace chicken with shrimp.
Whole-wheat shells: A heartier option that still works well.
Cheesy topping: Sprinkle mozzarella on top before baking for a browned finish.
Q&A
Can I make this ahead? Yes. Assemble and refrigerate for up to 24 hours.
Can I freeze it? Freeze before baking. Thaw in the fridge and bake as directed.
What if I don’t have Cajun seasoning? Mix paprika, garlic powder, onion powder and chili powder.
Can I use rotisserie chicken? Yes. It’s a great shortcut.
Can I make this without cream cheese? Ricotta alone works, but the filling will be lighter.
Can I add vegetables? Bell peppers, spinach or mushrooms fit well.
Can I double the sauce? Yes. Some people prefer a saucier dish.
Why cover the pan at first? It prevents the shells from drying out.
Can I make it less spicy? Use half the Cajun seasoning.
Can I use gluten-free pasta? Yes. Cook it gently so it doesn’t crack.
Nutrition
(approx. per serving, 6 servings)
Calories: 520
Protein: 28 g
Carbohydrates: 48 g
Fat: 24 g
Fiber: 3 g
Sodium: 780 mg
Conclusion
These creamy Cajun chicken stuffed shells deliver comfort and Mediterranean brightness in one dish. The filling is rich but balanced, mixing tender chicken with smooth cheeses, roasted pepper, lemon zest and herbs. The Cajun seasoning adds warmth without overwhelming the other flavors. Once the shells are covered in the light cream sauce and baked, everything melds together in a way that feels cozy and satisfying.
This is a recipe you can shape according to your preferences. Add more vegetables, lighten the sauce, boost the spice or add a touch of feta for a sharper finish. It also stores well, so you can make it ahead or freeze it for later. Serve it with a simple green salad or roasted vegetables and you have a complete meal that works for family dinners, meal prep or occasions when you want something comforting but not heavy. It’s the kind of dish that tastes even better the next day and earns a spot in your regular rotation.