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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.
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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.
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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.
Frequently Asked Questions
- → 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.