Description
These creamy Cajun chicken stuffed shells are filled with a rich, cheesy chicken mixture and topped with a bold, spicy cream sauce. A comforting and indulgent pasta bake with a Southern twist.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons Cajun seasoning (divided)
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F. Grease a large baking dish and set aside.
- Boil jumbo pasta shells in salted water until al dente. Drain and let cool slightly.
- In a mixing bowl, combine shredded chicken, 1 tablespoon Cajun seasoning, ricotta, cream cheese, 1 cup mozzarella, and Parmesan. Mix until well combined.
- In a saucepan over medium heat, melt butter. Sauté garlic until fragrant, about 1 minute. Add heavy cream and remaining Cajun seasoning. Simmer until slightly thickened. Stir in 1/4 cup mozzarella and 2 tablespoons Parmesan cheese until melted and smooth.
- Stuff each pasta shell with the creamy chicken mixture and place in the prepared baking dish.
- Pour the Cajun cream sauce over the stuffed shells and top with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Garnish with fresh parsley or basil if desired and serve hot.
Notes
- Use rotisserie chicken for convenience and added flavor.
- To increase spice, add cayenne pepper or a dash of hot sauce to the filling or sauce.
- Can be made ahead and stored in the refrigerator or freezer before baking.
- Pairs well with a green salad or roasted vegetables.