Creamy Cajun Chicken Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 jumbo pasta shells
02 -
2 cups cooked chicken, shredded
03 -
1 tbsp olive oil
04 -
1/2 onion, finely chopped
05 -
1 red bell pepper, diced
06 -
2 cloves garlic, minced
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 shredded mozzarella cheese
13 -
1/2 cup grated Parmesan cheese
→ Sauce Ingredients
14 -
2 tbsp butter
15 -
2 tbsp all-purpose flour
16 -
2 cups milk
17 -
1/2 cup heavy cream
18 -
1 tsp Cajun seasoning
19 -
1/4 tsp garlic powder
20 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside to cool.
02 -
In a skillet, heat olive oil over medium heat. Sauté chopped onion and bell pepper until soft, about 5 minutes. Add garlic and cook for another minute.
03 -
Stir in shredded chicken, Cajun seasoning, paprika, salt, and pepper. Mix well and remove from heat. Let cool slightly.
04 -
In a bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan cheese. Mix until well blended.
05 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and cream, whisking constantly to avoid lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.
06 -
Spread 1/2 of the sauce in a 9x13-inch baking dish. Stuff each shell with the chicken mixture and place in the dish.
07 -
Pour the remaining sauce over the stuffed shells. Top with additional mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
08 -
Let cool for a few minutes before serving. Garnish with parsley if desired.
# Notes:
01 -
To save time, use a rotisserie chicken for the filling.
02 -
Ensure the sauce is thickened before pouring over the shells.