Cajun Chicken Shells (Printable Version)
Juicy shells stuffed with cheesy Cajun chicken, oven baked under a blanket of creamy sauce.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup grated Parmesan
02 -
1 cup shredded mozzarella
03 -
1 cup ricotta cheese
04 -
1/4 teaspoon black pepper
05 -
1/4 teaspoon salt
06 -
1 teaspoon Cajun spice blend
07 -
2 garlic cloves, minced up
08 -
1 red bell pepper, chopped
09 -
1/2 onion, chopped finely
10 -
1 tablespoon olive oil
11 -
2 cups cooked chicken, pulled apart
12 -
20 jumbo pasta shells
13 -
1/2 teaspoon paprika
→ Sauce Ingredients
14 -
Salt if you need it
15 -
Pepper if you want
16 -
1/4 teaspoon garlic powder
17 -
1 teaspoon Cajun spice blend
18 -
1/2 cup heavy cream
19 -
2 cups milk
20 -
2 tablespoons regular flour
21 -
2 tablespoons butter
# Step-by-Step Guide:
01 -
Let the whole thing sit just a bit after baking. If you're feeling fancy, go ahead and toss some parsley on at the end.
02 -
Cover the stuffed shells with the rest of your sauce. Toss on a bit more mozzarella if you like it cheesy. Foil goes on, then bake in the oven at 375°F (190°C) for 20 minutes. Pull off the foil and bake another 10 minutes before you dig in. It should be bubbly and a bit golden.
03 -
Spread a layer of your sauce on the bottom of a big baking dish. Fill each pasta shell with the chicken mix you made and get them neatly in the dish.
04 -
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute. Pour in the milk and cream, slowly, stirring lots so you don't get lumps. Add the Cajun stuff, garlic powder, salt, and pepper. Let it bubble and thicken for like 5 to 7 minutes.
05 -
Toss the cooked chicken, Cajun spice, paprika, salt, and black pepper together in a pan. Let it cool off a minute. After that, put it in a bowl and add your ricotta, mozzarella, and Parmesan. Give it all a good mix so it's creamy and even.
06 -
In a skillet, warm up the olive oil on medium heat. Toss in the onion and red pepper and cook till they’re soft, maybe 5 minutes. Add the chopped garlic and stir for another minute.
07 -
Boil the jumbo shells as the box says, then drain ‘em and set them somewhere to cool down.
# Additional Notes:
01 -
Grabbing a rotisserie chicken makes things faster.
02 -
Let the sauce thicken before it goes over the shells for best results.