Description
Creamy Cajun Chicken Stuffed Shells are a bold and comforting dinner idea, filled with spiced shredded chicken, rich cream cheese, and mozzarella, then smothered in a creamy Cajun Alfredo sauce. Baked until bubbly and golden, they deliver big flavor in every bite.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 teaspoon Cajun seasoning (plus more to taste)
- Salt and pepper to taste
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- Chopped parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix shredded chicken, cream cheese, mozzarella, Cajun seasoning, salt, and pepper until well combined.
- To make the sauce, melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in heavy cream. Cook until thickened, about 3–4 minutes. Stir in Parmesan cheese, Cajun seasoning, and paprika. Adjust seasoning to taste.
- Spread a thin layer of the sauce in the bottom of a baking dish.
- Stuff each shell with the chicken mixture and place them in the dish. Pour remaining sauce over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until bubbly and lightly golden.
- Garnish with chopped parsley and serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust Cajun seasoning to control spice level.
- Great with a side salad or garlic bread.
Nutrition
- Serving Size: 3–4 shells
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 115mg
Keywords: cajun stuffed shells, creamy chicken pasta, cajun chicken bake, pasta casserole, spicy chicken shells