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A close-up showcases the deliciousness of Cajun Chicken Stuffed Shells, perfect for a comforting and flavorful meal.

Easy Cajun Chicken Stuffed Shells

These Cajun Chicken Stuffed Shells are a guaranteed crowd-pleaser, featuring jumbo pasta shells filled with a creamy, cheesy, and spicy Cajun chicken mixture. Baked in a luscious Cajun cream sauce, they offer a comforting yet flavorful dining experience, perfect for weeknight dinners or special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • Wate r
  • Sal t
  • 1.5 lbs Boneless, Skinless Chicken Breasts, cooked and shredded
  • 1 tbsp Olive Oil
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 8 oz Cream Cheese, softened
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 2-3 tbsp Cajun Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Chopped Fresh Parsley
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/4 cup Cajun Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Grated Parmesan Cheese
  • Chopped Green Onions, for garnish
  • Extra Shredded Mozzarella Cheese, for topping optional
  • Hot Sauce, for serving optional

Equipment

  • large pot
  • colander
  • large skillet
  • Large bowl
  • Saucepan
  • whisk
  • 9x13-inch baking dish
  • Spoon
  • aluminum foil
  • Oven

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the jumbo shells and cook according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time).
  3. Drain the shells and rinse them with cold water to stop the cooking process. Set aside.
  4. If you haven't already, cook and shred your chicken.
  5. In a large skillet, heat the olive oil over medium heat.
  6. Add the diced bell peppers and onion and sauté until softened, about 5-7 minutes.
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. In a large bowl, combine the shredded chicken, sautéed vegetables, cream cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, salt, pepper, and parsley. Mix well until everything is evenly combined.
  9. In a saucepan, melt the butter over medium heat.
  10. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux).
  11. Slowly whisk in the chicken broth, making sure to break up any lumps.
  12. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.
  13. Stir in the heavy cream, Cajun seasoning, salt, and pepper.
  14. Remove from heat and stir in the Parmesan cheese.
  15. Preheat your oven to 375°F (190°C).
  16. Spread a thin layer of the Cajun cream sauce in the bottom of a 9x13 inch baking dish.
  17. Using a spoon or your fingers, carefully stuff each shell with the Cajun chicken filling.
  18. Arrange the stuffed shells in the baking dish, seam-side up.
  19. Pour the remaining Cajun cream sauce over the shells.
  20. If desired, sprinkle with extra shredded mozzarella cheese.
  21. Cover the baking dish with aluminum foil.
  22. Bake for 20 minutes.
  23. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  24. Garnish with chopped green onions and serve hot.
  25. Offer hot sauce for those who like an extra kick!

Notes

Don't overcook the shells; slightly undercook them. Softened cream cheese is key for a smooth filling. Taste and adjust the seasoning as Cajun seasoning spiciness varies. You can assemble the shells up to 24 hours in advance and refrigerate. These shells also freeze beautifully for up to 3 months. For variations, add cayenne pepper or hot sauce for extra heat, include other vegetables like mushrooms or spinach, experiment with different cheeses, or substitute some of the chicken with cooked and crumbled Cajun sausage. Can swap the cajun cream sauce with the sauce from Marry Me Chicken Pasta. Serve with garlic bread, a side salad, roasted vegetables, or corn on the cob.