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These Cajun Chicken Stuffed Shells bring the perfect blend of spicy comfort and creamy indulgence to your dinner table Jumbo pasta shells cradle a luscious mix of ricotta cheese tender chicken and savory Cajun spices all blanketed in a velvety sauce This is the kind of dish that always gets rave reviews when I serve it to friends and family
When I made these on a chilly Saturday everyone kept coming back for seconds The creamy filling and the crispy cheese on top always steal the show
Ingredients
- Jumbo pasta shells: The sturdy shape holds plenty of filling Choose shells with no cracks so they cook evenly
- Cooked shredded chicken: Rotisserie chicken keeps prep quick and ensures juicy meat
- Olive oil: For sautéing vegetables Choose extra virgin for a fruity base flavor
- Onion: Adds sweetness and body to the filling Pick a yellow or white onion for best results
- Red bell pepper: Gives a pop of color and subtle sweetness Firm peppers have the best crunch
- Garlic: Brings warmth and depth to the filing Use fresh for the boldest flavor
- Cajun seasoning: The main flavor kick Look for a blend with real herbs and no fillers
- Paprika: Adds earthy heat and deep color Spanish paprika gives the richest taste
- Salt and black pepper: Season to taste Freshly ground pepper wakes up all the other flavors
- Ricotta cheese: Creaminess for the filling Whole milk ricotta yields the best texture
- Shredded mozzarella cheese: Melty and stretchy cheese Choose low moisture part skim for gooeyness
- Grated Parmesan: Offers nutty depth and helps bind everything together Parmigiano Reggiano makes a real difference
- Butter: The base of your creamy sauce Stick with unsalted to control the saltiness
- All purpose flour: Thickens the sauce Choose unbleached for a mellow flavor
- Milk: Softens and stretches the sauce Whole milk gives a richer result
- Heavy cream: Makes the sauce luscious and silky Use fresh for the best mouthfeel
- Garlic powder: Adds savory depth to the sauce A little goes a long way
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil salted water in a large pot and add pasta shells Stir occasionally and cook just until al dente or they hold their shape but still have a bite Drain and rinse with cold water so they stop cooking immediately This ensures shells stay intact when you fill them
- Prepare the Aromatic Base:
- Warm olive oil over medium heat in a skillet Add finely chopped onion and red bell pepper Sauté gently for about seven minutes until completely soft but not browned Add minced garlic and cook another minute until the fragrance is deep and inviting This builds the foundation of flavor for your filling
- Mix the Chicken Filling:
- Take the skillet off the heat and fold shredded chicken into the onion mixture Sprinkle in Cajun seasoning paprika salt and black pepper Stir to coat everything well and allow the mix to cool slightly Cooling is important or the cheese will melt too early
- Combine with Cheese:
- In a big bowl combine the chicken mixture with ricotta mozzarella and Parmesan cheeses Use a fork to mix until everything is uniform The filling should be creamy and study enough to spoon easily into shells Adjust seasoning to taste
- Make the Cajun Cream Sauce:
- Melt butter in a saucepan over medium heat Once melted quickly whisk in all purpose flour Cook for about one minute constantly stirring so the flour does not brown Gradually whisk in milk followed by heavy cream Once smooth add Cajun seasoning garlic powder salt and black pepper Simmer for six to eight minutes stirring often until the sauce is thick enough to coat the back of a spoon
- Fill and Arrange the Shells:
- Pour half of the sauce into a large baking dish With a spoon or piping bag carefully stuff each cooked shell with a generous amount of the chicken cheese mixture Arrange in the prepared dish open side up
- Finish and Bake:
- Pour the rest of the cream sauce evenly over the filled shells If you like sprinkle extra mozzarella on top for a cheesy crust Cover tightly with foil and bake at three hundred seventy five degrees Fahrenheit for twenty minutes Remove foil and bake ten minutes more until the top is bubbling and beautifully golden Let the dish cool for at least five minutes to set before scooping out generous portions
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The blend of ricotta and mozzarella is my favorite part so creamy and gooey My sister and I first tackled this recipe together and we laughed about our messy stuffed shells but no one could stop eating them
Storage Tips
Leftover shells store best in an airtight container in the fridge for up to three days They reheat in the oven covered until hot to keep the sauce creamy For longer storage freeze assembled but unbaked shells then bake straight from frozen adding extra time as needed
Ingredient Substitutions
For a vegetarian version swap the chicken for sautéed mushrooms or cooked beans Swap mozzarella for Monterey Jack or provolone if you have those on hand If you want more greens stir spinach or kale right into the filling
Serving Suggestions
A crisp green salad or roasted broccoli makes a refreshing side The richness of these shells pairs perfectly with a simple vinaigrette For a dinner party set a basket of warm crusty bread on the table so everyone can soak up the extra sauce
Cultural Context
Stuffed pasta shells are a fun Italian American twist on classic baked pasta Cajun seasoning gives the dish its bold flavor drawing from the lively cuisine of Louisiana This is a cozy crowd pleaser that welcomes everyone to the table
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, you can assemble the filled shells and sauce in advance. Refrigerate until ready to bake, then cook just before serving for best texture.
- → Is this dish spicy?
The heat level depends on the amount of Cajun seasoning used. Adjust spices to your taste for a milder or bolder flavor.
- → Can I substitute the chicken?
Absolutely. Try using cooked sausage or even a mix of mushrooms and spinach for a different twist on the filling.
- → What’s the best pasta to use?
Jumbo pasta shells are ideal, as they’re easy to fill and hold plenty of the creamy chicken mixture.
- → What cheeses work well in this dish?
Ricotta, mozzarella, and Parmesan provide creamy, melty texture. Provolone or Monterey Jack are tasty alternatives, too.