Creamy Cajun Chicken Shells (Print-Friendly Version)
Jumbo cheese shells packed with spicy Cajun chicken, drizzled in velvety sauce.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
20 large pasta shells
02 -
2 cups shredded cooked chicken
03 -
1 tbsp olive oil
04 -
1/2 onion, diced small
05 -
1 red bell pepper, chopped
06 -
2 cloves garlic, crushed
07 -
1 tsp Cajun seasoning
08 -
1/2 tsp paprika
09 -
1/4 tsp salt
10 -
1/4 tsp black pepper
11 -
1 cup ricotta cheese
12 -
1 cup mozzarella cheese, shredded
13 -
1/2 cup Parmesan cheese, grated
→ Sauce Ingredients
14 -
2 tbsp butter
15 -
2 tbsp all-purpose flour
16 -
2 cups milk
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1/2 cup heavy cream
18 -
1 tsp Cajun seasoning
19 -
1/4 tsp garlic powder
20 -
Salt and pepper to taste
# How to Make It:
01 -
Heat your oven to 375°F (190°C). Boil pasta shells following package directions. Drain them and let them cool down.
02 -
Warm olive oil in a skillet over medium heat. Cook onion and bell pepper until they get soft, around 5 minutes. Throw in garlic and cook one more minute.
03 -
Add your shredded chicken, Cajun seasoning, paprika, salt, and pepper. Stir everything together well. Take it off the heat and let it cool a bit.
04 -
Grab a bowl and mix the chicken stuff with ricotta, mozzarella, and Parmesan cheese. Stir until everything's mixed up good.
05 -
Melt butter in a saucepan over medium heat. Add flour and whisk for a minute. Pour in milk and cream slowly while whisking so you don't get lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Let it bubble until it gets thick, about 5-7 minutes.
06 -
Pour half of your sauce into a 9x13-inch baking dish. Fill each shell with the chicken mix and arrange them in the dish.
07 -
Drizzle the rest of the sauce over your stuffed shells. Sprinkle some extra mozzarella on top. Cover with foil and bake for 20 minutes. Then take the foil off and bake another 10 minutes until it's bubbly and golden brown.
08 -
Let it sit for a few minutes before you serve it. You can add some parsley on top if you want.
# Extra Suggestions:
01 -
You can use store-bought rotisserie chicken to make this faster.
02 -
Make sure your sauce gets thick before you pour it on the shells.