Creamy Cajun Chicken Stuffed Shells

These Creamy Cajun Chicken Stuffed Shells combine tender pasta shells with juicy Cajun-seasoned chicken, creamy cheese, and a rich, flavorful sauce. Baked until bubbly and golden, this comforting dinner is perfect for a cozy family meal or when you’re craving something extra indulgent.

Ingredients

For the Stuffed Shells

• 20–24 jumbo pasta shells
• 2 cups cooked chicken, shredded or finely chopped
• 1 teaspoon Cajun seasoning
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon black pepper

For the Creamy Cajun Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• ½ cup chicken broth
• 1 teaspoon Cajun seasoning
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning

For Topping

• ½ cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan
• Fresh parsley, chopped

Directions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil.

Cook the jumbo shells according to the package directions until slightly under al dente.

Drain and rinse gently under cool water.

Set aside.

2. Prepare the Chicken Filling

In a large bowl, combine the cooked chicken, ricotta, mozzarella, Parmesan, egg, garlic, Cajun seasoning, parsley, and black pepper.

Mix until evenly combined.

3. Make the Creamy Cajun Sauce

Melt the butter in a saucepan over medium heat.

Add the minced garlic and cook for about 30 seconds.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the heavy cream and chicken broth.

Add the Cajun seasoning, Italian seasoning, and black pepper.

Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.

Remove from the heat and stir in the Parmesan and mozzarella until melted and smooth.

4. Assemble the Shells

Preheat the oven to 375°F (190°C).

Spread about 1 cup of the creamy Cajun sauce across the bottom of a 9×13-inch baking dish.

Carefully spoon the chicken mixture into each cooked shell.

Arrange the stuffed shells in the baking dish with the filling facing upward.

Pour the remaining sauce over and around the shells.

5. Add the Cheese

Sprinkle the remaining mozzarella and Parmesan evenly over the top.

6. Bake

Cover the baking dish loosely with foil.

Bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

7. Garnish and Serve

Let the shells rest for about 5 minutes.

Sprinkle with fresh parsley.

Serve warm with garlic bread, a green salad, or roasted vegetables.

Recipe Tips

• Don’t overcook the pasta shells because they will continue cooking in the oven.
• Adjust the Cajun seasoning according to how spicy you like your food.
• Rotisserie chicken works well for a quick filling.
• Add sautéed bell peppers, spinach, or mushrooms for extra vegetables.
• For a richer sauce, replace some of the chicken broth with additional heavy cream.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Refrigerate leftovers in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6

Meta Description

Make Creamy Cajun Chicken Stuffed Shells filled with seasoned chicken, ricotta, mozzarella, and Parmesan, then baked in a rich Cajun cream sauce until bubbly and golden.