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A delicious plate of Cajun Chicken Stuffed Shells is shown as the featured image.

Ultimate Cajun Chicken Stuffed Shells

These Cajun Chicken Stuffed Shells are jumbo pasta shells filled with a spicy, savory Cajun chicken filling, topped with a creamy Cajun sauce and baked to perfection. This recipe transforms a weeknight dinner into a flavor-packed fiesta, sure to be a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into small cubes
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper green, red, or a mix
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • Salt to taste
  • Pepper to taste
  • Shredded mozzarella cheese optional
  • Chopped green onions optional
  • Extra Cajun seasoning optional

Equipment

  • large pot
  • colander
  • large skillet
  • Large bowl
  • medium 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 pasta shells and cook according to package directions for al dente. Drain well and rinse with cold water. Set aside.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the cubed chicken and Cajun seasoning. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Stir occasionally.
  5. Add the chopped onion and bell pepper to the skillet. Cook until softened, about 3-5 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Remove the skillet from the heat.
  8. In a large bowl, combine the cooked chicken and vegetable mixture with the softened cream cheese, ricotta cheese, Parmesan cheese, and chopped parsley.
  9. Season with salt and pepper to taste. Mix well.
  10. In a medium saucepan, melt the butter over medium heat.
  11. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  12. Gradually whisk in the milk and chicken broth, making sure to smooth out any lumps.
  13. Bring the sauce to a simmer, stirring constantly, until it begins to thicken, about 3-5 minutes.
  14. Stir in the heavy cream, Parmesan cheese, and Cajun seasoning.
  15. Season with salt and pepper to taste.
  16. Reduce the heat to low and keep the sauce warm.
  17. Preheat your oven to 375°F (190°C).
  18. Lightly grease a 9x13 inch baking dish.
  19. Spoon the Cajun chicken filling into each cooked jumbo pasta shell.
  20. Arrange the stuffed shells in the prepared baking dish, side by side.
  21. Pour the Cajun cream sauce evenly over the stuffed shells.
  22. Sprinkle shredded mozzarella cheese over the top (optional).
  23. Cover the baking dish with aluminum foil.
  24. Bake for 20 minutes.
  25. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  26. Let the stuffed shells rest for a few minutes before serving.
  27. Garnish with chopped green onions and a sprinkle of extra Cajun seasoning, if desired.
  28. Serve hot and enjoy!

Notes

Don't overcook the pasta; al dente is key. Ensure cream cheese is softened. Adjust Cajun seasoning to your spice preference. Assemble ahead and refrigerate for up to 24 hours, adding extra baking time. Freeze assembled shells for up to 3 months; thaw overnight before baking. For extra spice, add cayenne pepper. Use rotisserie chicken for a faster preparation. Vegetarian option: substitute the chicken with sautéed mushrooms, spinach, or other vegetables. Experiment with different cheeses. For a spicier sauce, add hot sauce or red pepper flakes. Add vegetables to the sauce for added flavor. Seafood option: swap the chicken for shrimp or crawfish.