Creamy Cajun Chicken Shells

Featured in: Hearty and Delicious Meals

Enjoy a comforting baked dish featuring jumbo pasta shells tucked with shredded chicken, three cheeses, and lively Cajun spices. The chicken and cheese filling is packed with flavor, while the creamy homemade sauce brings a rich, tangy balance from the bell pepper, onion, and gentle heat. Topped with melty mozzarella and baked until golden and bubbly, this meal delivers a cozy Cajun twist. Ideal for family dinners, leftovers are just as delicious the next day!

sana kitchen chef
By Sana Sana
Updated on Sun, 18 May 2025 20:10:42 GMT
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Creamy Cajun Chicken Stuffed Shells | recipebyme.com

Creamy Cajun Chicken Stuffed Shells are my favorite answer when everyone wants a cozy dinner but something a little different from the usual pasta night. This recipe brings the bold spices of Cajun cooking into creamy, cheesy stuffed shells for a meal that satisfies both creamy pasta and chicken lovers.

The first time I brought these shells to a potluck everyone swarmed the pan before it hit the buffet. Now my friends request them for game day and family birthdays alike. They always spark big smiles and recipe requests.

Ingredients

  • Jumbo pasta shells: These big shells hold all the creamy filling and stay tender if you cook them just until al dente
  • Cooked chicken, shredded: Use a rotisserie for rich flavor and moist texture
  • Olive oil: The base for sautéeing vegetables, extra virgin has the most flavor
  • Onion, diced: Finely to dissolve into the filling and give sweetness
  • Red bell pepper: Chopped for color, crunch, and natural sweetness; look for a deep red, glossy pepper
  • Garlic, minced: For punchy flavor; fresh cloves work best
  • Cajun seasoning: This spice mix brings heat and depth; pick one with a blend of paprika, garlic, and herbs
  • Paprika: Adds smoky color; choose a fresh jar for best flavor
  • Salt and black pepper: Boosts and balances all the other ingredients
  • Ricotta cheese: This keeps the filling creamy and luscious; look for whole milk ricotta that is rich without being watery
  • Shredded mozzarella cheese: Melts smoothly and gives that cheesy stretch; use a block and shred it yourself for best melt
  • Grated Parmesan cheese: Adds a nutty tang; freshly grated is best
  • Butter: Starts the base for your creamy sauce; choose unsalted so you control sodium
  • All-purpose flour: Thickens the sauce and keeps it silky
  • Milk: Use whole milk for richer sauce or two percent for lighter results; always taste your milk to make sure it is fresh
  • Heavy cream: For extra decadence; a splash makes the sauce extra smooth
  • Garlic powder: A little goes into the sauce for extra depth
  • Sauce Cajun seasoning: Salt and pepper for a final punch of flavor

Step-by-Step Instructions

Cook the Shells:
Bring a large pot of salted water to a boil. Then add jumbo shells and cook until just al dente, about two minutes less than package directions. Drain and spread on a tray so they do not stick together.
Sauté the Vegetables:
Heat olive oil in a nonstick skillet over medium heat. Add the finely chopped onion and red bell pepper. Cook while stirring until both are soft and just starting to turn golden, about five minutes. Add garlic and cook until fragrant, about one minute, stirring constantly to avoid burning.
Build the Chicken Mixture:
Add shredded chicken to the skillet along with Cajun seasoning, paprika, salt, and black pepper. Stir so every piece of chicken is coated with the spices. Remove from heat and allow this mixture to cool for several minutes so the cheeses will not melt when you add them.
Mix the Filling:
In a large bowl, combine the slightly cooled chicken mixture with ricotta cheese, shredded mozzarella, and grated Parmesan. Mix until creamy and fully combined. Use a spoon or your hands to get it really blended for even flavor.
Make the Cajun Cream Sauce:
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about one minute until foamy and lightly golden. Slowly pour in milk and heavy cream, whisking constantly to avoid any lumps. Stir in Cajun seasoning, garlic powder, salt, and pepper. Simmer the sauce while whisking until it thickens and is silky, about five to seven minutes. Taste for salt and spice; adjust as needed.
Assemble the Shells:
Spoon half of the finished creamy sauce into the bottom of a baking dish. Begin stuffing each cooked and cooled shell with the chicken cheese mixture. Fill each shell generously and arrange in the sauce in neat rows.
Bake the Casserole:
Pour the remaining sauce evenly over the top of the stuffed shells. Sprinkle with extra mozzarella cheese. Cover tightly with foil; bake for twenty minutes, then uncover and bake another ten minutes until bubbly and golden. Allow to cool for five minutes before serving.
A pan of food with a green herb on top.
A pan of food with a green herb on top. | recipebyme.com

Cajun seasoning gives this dish its personality. I always try to use a homemade blend where I can play with the heat and smokiness. My mom loves these with extra bell pepper in the filling, which makes her think of festive family parties with similar New Orleans flavors. Every time I bake this, we smell the warm spice and remember our visits to the French Quarter and how food there always brings people together.

Storage Tips

These shells keep beautifully in the fridge for up to four days. Make sure they are cooled completely before tightly covering your baking dish. If possible, store extra sauce separately and stir in a little before reheating for creaminess. For longer storage, freeze the stuffed shells unbaked in a single layer for up to three months. Bake straight from the freezer with a little extra time in the oven.

Ingredient Substitutions

If you do not have ricotta, use cottage cheese with small curds for a lighter texture. You can swap mozzarella for Monterey Jack or provolone for a twist. Shredded rotisserie turkey or even leftover roast pork also works in the filling. If you want a vegetarian version, try sautéed mushrooms and spinach instead of chicken.

Serving Suggestions

Serve these stuffed shells with a crisp green salad or simple steamed broccoli. Warm garlic bread or crusty sourdough always wins hearts alongside. If you want to punch up the Cajun flavors, add a few dashes of your favorite hot sauce at the table and sprinkle with extra parsley for freshness.

Creamy Cajun Chicken Stuffed Shells
Creamy Cajun Chicken Stuffed Shells | recipebyme.com

These creamy Cajun shells are truly celebration food. Whether you share them for a quiet cozy night or a big family meal, the leftovers never last long in my house. Just watching everyone’s faces light up at that first cheesy bite is the best part of all.

Recipe FAQs

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken is a quick, flavorful option for shredding and mixing with the Cajun cheese filling.

→ Is there a substitute for ricotta cheese?

Cottage cheese or mascarpone can be used in place of ricotta for a similar creamy texture in the filling.

→ How spicy is the Cajun seasoning?

Cajun seasoning typically delivers mild to moderate heat; adjust the amount or add cayenne if you prefer more kick.

→ Can the dish be assembled ahead of time?

Absolutely. Stuff and arrange the shells in the baking dish, cover, and refrigerate. Add sauce and bake when ready.

→ What sides pair well with this dish?

Crisp green salads or simple garlic bread complement the cheesy, rich flavors beautifully.

Creamy Cajun Chicken Shells

Tender shells stuffed with seasoned chicken and cheeses, baked in a creamy Cajun sauce for bold, comforting flavor.

Prep Time
25 min
Cook Time
40 min
Total Time
65 min
By Sana: Sana

Category: Main Dishes

Skill Level: Medium

Cuisine: American

Yield: 6 Servings (20 stuffed shells)

Dietary Categories: ~

Ingredients

→ Pasta

01 20 jumbo pasta shells

→ Chicken Filling

02 2 cups cooked chicken, shredded
03 1 tablespoon olive oil
04 1/2 onion, finely chopped
05 1 red bell pepper, diced
06 2 cloves garlic, minced
07 1 teaspoon Cajun seasoning
08 1/2 teaspoon paprika
09 1/4 teaspoon salt
10 1/4 teaspoon black pepper
11 1 cup ricotta cheese
12 1 cup shredded mozzarella cheese
13 1/2 cup grated Parmesan cheese

→ Cajun Cream Sauce

14 2 tablespoons butter
15 2 tablespoons all-purpose flour
16 2 cups milk
17 1/2 cup heavy cream
18 1 teaspoon Cajun seasoning
19 1/4 teaspoon garlic powder
20 Salt and pepper to taste

Steps

Step 01

Preheat oven to 190°C. Cook pasta shells according to package directions until al dente. Drain and cool on a tray without stacking.

Step 02

Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened, about 5 minutes. Add garlic and cook 1 additional minute.

Step 03

Add shredded chicken, Cajun seasoning, paprika, salt, and black pepper to skillet. Stir thoroughly and remove from heat. Allow mixture to cool slightly.

Step 04

In a mixing bowl, blend the chicken mixture with ricotta, mozzarella, and Parmesan cheese until evenly combined.

Step 05

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly to prevent lumps. Add Cajun seasoning, garlic powder, and adjust salt and pepper to taste. Simmer, stirring, until thickened, about 5–7 minutes.

Step 06

Spread half of the prepared sauce in a 23x33 cm baking dish. Stuff each shell with chicken filling and arrange in the dish over the sauce.

Step 07

Pour remaining sauce over the stuffed shells and sprinkle with extra mozzarella if desired. Cover tightly with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until golden and bubbling.

Step 08

Allow the dish to cool for several minutes before serving. Optionally garnish with chopped parsley.

Notes

  1. For enhanced flavor, let the filling cool before adding cheeses to prevent melting during mixing.
  2. Pasta shells should be cooked just enough to hold their shape when stuffed.

Required Equipment

  • Large skillet
  • Saucepan
  • Mixing bowl
  • Whisk
  • Baking dish (23x33 cm)
  • Aluminum foil

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains gluten (pasta, flour), dairy (cheeses, milk, cream), and may contain egg depending on pasta brand.

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 448
  • Fats: 22 g
  • Carbohydrates: 37 g
  • Proteins: 27 g