Creamy Cajun Chicken Shells (Print Version)
# Ingredients:
→ Pasta
01 -
300 g jumbo pasta shells
→ Chicken Filling
02 -
400 g cooked, shredded chicken breast
03 -
2 tbsp olive oil
04 -
1 medium onion, finely chopped
05 -
1 red bell pepper, finely diced
06 -
3 cloves garlic, minced
07 -
2 tsp Cajun seasoning
08 -
1 tsp paprika
09 -
0.5 tsp salt
10 -
0.25 tsp black pepper
→ Cheese Blend
11 -
250 g ricotta cheese
12 -
180 g shredded mozzarella cheese, plus extra for topping
13 -
40 g grated Parmesan cheese
→ Cajun Cream Sauce
14 -
40 g unsalted butter
15 -
30 g all-purpose flour
16 -
250 ml whole milk
17 -
90 ml heavy cream
18 -
1 tsp Cajun seasoning
19 -
0.5 tsp garlic powder
20 -
0.25 tsp salt
21 -
0.25 tsp black pepper
# Instructions:
01 -
Boil jumbo pasta shells in salted water until al dente, approximately 9-10 minutes. Drain thoroughly and cool on a tray.
02 -
Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and diced red bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute.
03 -
Stir in shredded chicken, Cajun seasoning, paprika, salt, and pepper. Mix thoroughly and remove from heat to cool slightly.
04 -
In a large bowl, combine the cooled chicken mixture, ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until evenly incorporated.
05 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until foamy. Gradually add milk and heavy cream, whisking continuously. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until sauce thickens, about 3-5 minutes.
06 -
Spread half of the prepared Cajun cream sauce evenly into a 33 x 23 cm baking dish. Stuff each pasta shell with the chicken-cheese mixture and arrange in the sauced dish.
07 -
Pour remaining sauce over the filled shells and sprinkle with extra mozzarella cheese. Cover the dish with aluminium foil and bake in a preheated oven at 190°C for 20 minutes.
08 -
Remove foil and bake uncovered for an additional 10 minutes, until the top is golden and bubbling. Allow the dish to rest for 5 minutes before serving.
# Notes:
01 -
Cook pasta shells only until al dente, as they will continue to soften in the oven.
02 -
Adjust Cajun seasoning to control the spice level to personal preference.
03 -
For advance preparation, assemble and refrigerate the dish prior to baking for best flavor and texture.
04 -
For variation, substitute cooked Italian sausage or add spinach to the filling.
05 -
Experiment with different cheeses to customise the flavour profile.