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When I'm craving bold comfort, these Cajun Chicken Stuffed Shells never miss. Each one bursts with juicy chicken and creamy cheese, baked with a peppery, decadent sauce. Great for sharing and absolutely a crowd-pleaser every single time
The first time I put these on our table for a chilly Saturday night, my family raved about that combo of velvety sauce and Cajun heat. Now it's what everyone wants at birthdays, potlucks, you name it
Ingredients
- Garlic powder: A little kick of mellow garlic in the sauce Be sure yours smells strong for the best flavor
- Milk and heavy cream: Both make the sauce super rich and smooth Use whole milk if you can
- Butter and flour: Start off the creamy sauce right Unsalted butter gives you control over seasoning
- Parmesan cheese: Adds a nutty salty lift Go for fresh Parmigiano Reggiano if you’d like
- Mozzarella cheese: Melts into that classic stringy top Shred it yourself for extra meltiness
- Ricotta cheese: The secret to a lush soft filling Whole milk ricotta is best
- Salt and black pepper: Brighten up all the flavors Fresh ground pepper pops even more
- Paprika: For color and smoky taste Try Spanish smoked paprika for bonus flavor
- Cajun seasoning: The flavor star Taste your seasoning before you add more
- Garlic: Fresh is best for zippy flavor in both your filling and sauce
- Onion and red bell pepper: Bring sweetness and some crunch Pick veggies that are nice and firm
- Olive oil: Brings out flavor while sautéing Use a good extra virgin brand
- Cooked chicken: Shredded is just right Rotisserie chicken is a big time saver
- Jumbo pasta shells: Big enough to load up your filling Pick ones without cracks for less fuss
Step-by-Step Instructions
- Serve and Enjoy:
- Let the shells sit a few minutes before you dig in Top with chopped fresh parsley and savor all that creamy spicy goodness while hot
- Bake to Perfection:
- Cover snugly with foil and pop in the oven at 375 for twenty minutes Take off the foil and let it cook another ten so you get bubbling gooey cheese with golden edges
- Assemble the Dish:
- Use half of your sauce to coat the bottom of a baking dish Fill each shell up with the chicken and cheese mixture Arrange close together, then spoon the rest of the sauce over everything Sprinkle extra mozzarella on top for a bubbly finish
- Make the Sauce:
- Melt butter in a saucepan on medium, add flour, and whisk for a minute You want it smooth Slowly mix in milk and cream, whisking hard so you don't get lumps Add in Cajun spices, garlic powder, plus salt and pepper Let it burble on low and get thick and glassy for five to seven minutes
- Mix with Cheese:
- Grab a big bowl and add your cooled chicken mixture Blend in the ricotta, mozzarella, and Parmesan Stir until it's creamy and the cheese is all over
- Prepare Chicken Filling:
- Add cooked chicken to your sautéed veggies Shake over the paprika, some Cajun seasoning, salt, and black pepper Let it warm up, soak in all that flavor, then cool a little before meeting the cheese
- Sauté the Aromatics:
- Heat olive oil in a pan over medium Drop in chopped onions and bell pepper Cook till extra soft, about five minutes, then toss in the minced garlic Give it a minute to get nice and fragrant
- Cook the Shells:
- Boil jumbo shells in salted water following the package Carefully drain and lay them out on a tray to stop them from sticking or tearing
Pin
Still can't believe how creamy that ricotta gets in these shells My sister always sneaks some extras for her lunch since they don't dry out and heat up just as dreamy
Storage Tips
Use a sealed container to pop leftovers in the fridge for up to three days To freeze let shells cool, then wrap them in a baking dish or freezer container They warm up again perfectly—oven or microwave If you want it extra creamy, add a splash of milk before reheating
Ingredient swaps
No ricotta? Swap in cottage cheese for a lighter taste and a bit of tang Out of chicken? Leftover turkey is amazing here Want it spicier or milder? Adjust the Cajun blend or use a Creole mix out of your spice rack Don't have Parmesan? Pecorino Romano really packs a punch
How to serve
This is killer with a crisp salad tossed in lemony dressing Garlic bread is made for scooping up any goopy cheese or sauce Want it fresh? Sprinkle on scallions or tomatoes Serve it all with okra and corn for a down home Cajun feast
Background
Takes Italian American shells and gives them a Cajun upgrade Louisiana Cajun spices offer up warmth a little smoke big flavor It's a mashup that fuses comfy pasta bakes with the bold lively spirit of southern cooking all in one bite
FAQs About the Recipe
- → What's the best way to keep shells from ripping when filling them?
Boil your pasta just till it's barely soft, then cool it down under running water. That way, they're bendy and won't split when you fill them up.
- → Can I swap out the cheese mixture in the filling?
Totally. Try fontina or provolone if you want something different. They melt well and add a punch of flavor to your filling.
- → Can I get this all set up ahead of time?
Yep. Put it all together, toss on a lid or some wrap, and chill it in the fridge for a day. If you pop it in cold, tack on a few extra minutes in the oven.
- → Does this dish heat up nicely the next day?
Heat leftovers in the oven or zap them in the microwave. Pour in a bit of milk if you want to keep them nice and creamy.
- → Can I make it milder or spicier?
For sure. Use more or less Cajun spice as you like. Or add some paprika to boost the flavor without cranking up the heat.