Introduction
Creamy Cajun Chicken Shells are a deliciously bold twist on stuffed pasta. Jumbo pasta shells are filled with shredded chicken seasoned with Cajun spice, mixed with a blend of ricotta, mozzarella, and Parmesan cheese. The stuffed shells are then baked in a rich, homemade cream sauce infused with more Cajun flavor. The result is a hearty, warming dish that combines southern heat with cheesy Italian comfort — perfect for family dinners or a cozy weekend meal.
Why You’ll Love This Recipe
- Bold flavor: Cajun seasoning adds warmth, smokiness, and a bit of heat.
- Three-cheese filling: Ricotta, mozzarella, and Parmesan make a smooth, creamy, and flavorful mix.
- Creamy sauce: A buttery roux-based sauce with milk and cream gives richness.
- Hearty, filling dish: The combination of pasta, chicken, and cheese is very satisfying.
- Make-ahead friendly: You can assemble the shells before baking, great for planning meals.
Ingredients (Makes ~6 servings)
- Jumbo pasta shells
- Cooked, shredded chicken
- Olive oil
- Onion, finely chopped
- Red bell pepper, diced
- Garlic, minced
- Cajun seasoning
- Paprika
- Salt & black pepper
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Butter (unsalted)
- All-purpose flour
- Milk
- Heavy cream
- Garlic powder
Step‑by‑Step Instructions
- Cook the Pasta Shells
Boil jumbo pasta shells in salted water until they are just al dente — firm enough to hold the filling without breaking. Drain them and set aside to cool slightly. - Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add chopped onion and diced red bell pepper and cook for about 5 minutes, until soft. Add the minced garlic and cook another minute until fragrant. - Prepare the Chicken Filling
Add the shredded chicken to the skillet along with Cajun seasoning, paprika, salt, and pepper. Stir well to coat the chicken in the spices. Remove from heat and let cool for a few minutes.
In a bowl, combine this spiced chicken with ricotta, mozzarella, and Parmesan cheese. Mix everything until it is evenly blended and creamy. - Make the Creamy Cajun Sauce
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about a minute to create a roux. Slowly whisk in the milk and heavy cream, making sure the sauce stays smooth. Stir in the Cajun seasoning and garlic powder and simmer gently for about 5–7 minutes, until the sauce thickens and coats the back of a spoon. - Assemble the Shells
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, pour half of the cream sauce to create a base layer. Stuff each cooled pasta shell with the chicken‑cheese mixture, then arrange them snugly in the dish on top of the sauce. - Top & Bake
Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle extra mozzarella on top if you like for a cheesy crust. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the top is golden and bubbly. - Rest & Serve
Let the shells rest for about 5 minutes after removing from the oven so the sauce thickens and everything settles. Serve warm, optionally garnished with fresh herbs.
Tips & Tricks
- Make sure the shells are cooled a little before stuffing so they don’t break.
- Adjust the amount of Cajun seasoning to match your preferred spice level.
- Use freshly shredded cheese — it melts better than pre-shredded.
- If the sauce becomes too thick, add a splash of milk before baking.
- Let the dish rest after baking for cleaner servings and thicker texture.
Variations & Options
- Vegetarian version: Replace the chicken with sautéed mushrooms or roasted vegetables.
- Extra heat: Add a pinch of cayenne or extra Cajun seasoning to the filling.
- Cheese variation: Use pepper jack instead of mozzarella for a spicy twist.
- Lighter sauce: Use half milk and half cream or reduce the amount of cream.
- Herb garnish: Add chopped parsley, basil, or chives before serving for freshness.
Frequently Asked Questions (FAQ)
Q: Can I use rotisserie chicken?
Yes, leftover rotisserie chicken works perfectly and saves time.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I freeze this dish?
Yes — after baking and cooling, wrap tightly and freeze. Thaw overnight before reheating in the oven.
Q: Is there a way to reduce the spice for kids?
Absolutely — reduce the Cajun seasoning or use a milder blend, and skip the paprika if desired.
Final Thoughts
Creamy Cajun Chicken Shells are a comforting, flavorful dish that brings together the kick of Cajun seasoning with the creamy luxury of baked pasta. Each bite gives you tender chicken, mellow cheese, and a rich sauce that makes this recipe feel like a warm hug. Perfect for cozy dinners, batch cooking, or impressing guests with minimal effort.