Tender jumbo pasta shells filled with spicy Cajun chicken and creamy cheese sauce, baked to golden perfection for a flavorful, comforting meal.
Ingredients
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon Cajun seasoning
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1/2 cup cream cheese, softened
1/4 cup chopped green onions
2 cloves garlic, minced
1 cup marinara sauce
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add shredded chicken and Cajun seasoning; stir well and cook for 3-4 minutes until heated through. Remove from heat.
In a large bowl, combine ricotta, sour cream, cream cheese, half the mozzarella, half the Parmesan, and green onions. Add the Cajun chicken mixture and stir until well blended. Season with salt and pepper.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the creamy Cajun chicken filling and arrange them in the dish.
Pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Variations
I like to customize this dish based on what I have on hand or my mood. For a creamier texture, I sometimes add a little heavy cream to the cheese mixture. If I want it spicier, I add extra Cajun seasoning or a pinch of cayenne pepper. For a vegetarian twist, I swap the chicken for sautéed mushrooms and bell peppers seasoned with Cajun spices. Gluten-free pasta shells work perfectly if I need a gluten-free option. Adding chopped spinach or kale to the filling is another way I sneak in some greens.
Storage/reheating
I store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the shells with foil and warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions covered loosely with a microwave-safe lid for 2-3 minutes, stirring halfway to keep the filling creamy.
FAQs
Can I use fresh pasta shells instead of dried jumbo shells?
Yes, fresh pasta shells work well and will cook faster, so adjust cooking times accordingly. Be gentle when stuffing to avoid tearing.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed shells and assemble the dish a day before baking. Just cover and refrigerate, then bake when ready.
What can I substitute for cream cheese if I don’t have any?
You can substitute cream cheese with an equal amount of Greek yogurt or mascarpone cheese for a similar creamy texture.
Is this recipe freezer-friendly?
Yes, I often freeze leftovers. Place the baked shells in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How spicy is this dish?
The Cajun seasoning gives a mild to moderate heat. I adjust the amount depending on how spicy I want it, and you can always add more if you prefer a bolder kick.
Conclusion
This Creamy Cajun Chicken Stuffed Shells recipe has become one of my favorite comfort meals because it’s flavorful, creamy, and easy to prepare. It hits all the right notes with its spicy chicken filling balanced by the smooth cheese sauce and tender pasta. Whether for a weeknight dinner or a cozy weekend meal, it never disappoints. I hope you enjoy making and sharing it as much as I do.
Recipe:
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Creamy Cajun Chicken Stuffed Shells
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
Tender jumbo pasta shells filled with spicy Cajun chicken and creamy cheese sauce, baked to golden perfection for a flavorful, comforting meal.
Ingredients
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon Cajun seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 cup sour cream
1/2 cup cream cheese, softened
1/4 cup chopped green onions
2 cloves garlic, minced
1 cup marinara sauce
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shredded chicken and Cajun seasoning; stir well and cook for 3-4 minutes until heated through. Remove from heat.
- In a large bowl, combine ricotta, sour cream, cream cheese, half the mozzarella, half the Parmesan, and green onions.
- Add the Cajun chicken mixture and stir until well blended. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the creamy Cajun chicken filling and arrange them in the dish.
- Pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
For a creamier texture, add a little heavy cream to the cheese mixture.
Adjust the Cajun seasoning or add cayenne pepper to increase spiciness.
For a vegetarian option, replace chicken with sautéed mushrooms and bell peppers.
Use gluten-free pasta shells if needed for a gluten-free diet.
Add chopped spinach or kale to sneak in extra greens.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave covered for 2-3 minutes.
Recipe can be prepared ahead and refrigerated before baking.
Freezer-friendly for up to 2 months; thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
