Creamy Cajun Chicken Shells (Printer-Friendly)

Stuffed shells with Cajun chicken and cheese, smothered in a creamy sauce for spicy, comforting flavor.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Chicken Filling

02 - 2 cups shredded cooked chicken
03 - 1 tablespoon olive oil
04 - 1/2 onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon Cajun seasoning
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese

→ Creamy Cajun Sauce

14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 2 cups whole milk
17 - 1/2 cup heavy cream
18 - 1 teaspoon Cajun seasoning
19 - 1/4 teaspoon garlic powder
20 - Salt and black pepper to taste

→ Finishing Touches

21 - Extra shredded mozzarella cheese, for topping
22 - Chopped fresh parsley, for garnish

# Steps to Follow:

01 - Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool completely.
02 - Set oven temperature to 375°F (190°C).
03 - In a skillet over medium heat, add olive oil. Sauté the onion and red bell pepper for about 5 minutes until softened. Add minced garlic and cook for 1 minute, stirring frequently.
04 - Add shredded chicken, Cajun seasoning, paprika, salt, and black pepper to the sautéed vegetables. Mix thoroughly and remove from heat. Let cool slightly.
05 - In a large mixing bowl, combine ricotta, mozzarella, and Parmesan cheeses. Fold in the cooled chicken-vegetable mixture until evenly blended.
06 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk and heavy cream, whisking constantly to avoid lumps. Stir in Cajun seasoning, garlic powder, salt, and black pepper. Simmer, stirring often, until thickened and able to coat the back of a spoon, about 5–7 minutes.
07 - Spread half the sauce evenly over the bottom of a 9 x 13-inch baking dish. Fill each pasta shell with a generous amount of chicken and cheese mixture. Arrange stuffed shells in the prepared dish, seam side up.
08 - Pour the remaining sauce evenly over the shells. Sprinkle extra mozzarella cheese on top. Cover tightly with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until bubbling and golden brown.
09 - Let the baked shells rest for several minutes before serving. Garnish with chopped fresh parsley as desired.

# Extra Suggestions:

01 - Allow the stuffed shells to cool before filling for easier handling and to prevent tearing.
02 - To enhance the flavor, briefly toast Cajun seasoning in the pan before combining with chicken.
03 - Ensure the sauce consistency is thick enough to cling to the shells before assembly for the creamiest result.
04 - Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently to maintain creamy texture.

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