Creamy Cajun Chicken Shells

Creamy Cajun Chicken Shells bring together bold spices and comforting cheese for a weeknight dinner that always disappears fast in my house. This crowd-pleasing baked pasta is rich and hearty but still lively from the punchy Cajun seasoning and the sweetness of roasted peppers. When my family sees that bubbling cheese come out of the oven, they cannot wait to dig in.

I whipped these up one evening after a rainy soccer game and even my picky eater asked for seconds. Now it is our go-to meal for movie nights or to bring to friends who need comfort food.

Ingredients

• Jumbo pasta shells: These are large enough to hold lots of filling Select shells without cracks so they do not break while stuffing
• Cooked chicken: shredded either homemade or rotisserie for convenience Opt for white or dark meat depending on what is on hand
• Olive oil: A mild olive oil works well here for sautéing vegetables and adding subtle flavor
• Onion: finely chopped Look for firm white or yellow onions with no soft spots
• Red bell pepper: diced adds natural sweetness and color Choose heavy peppers that feel dense
• Garlic: minced Use fresh garlic rather than pre-minced for the brightest flavor
• Cajun seasoning: The classic spice blend adds warmth Use homemade or choose a brand with bold flavors
• Paprika: offers smokiness and rich color Seek out Spanish or Hungarian varieties if possible
• Salt and black pepper: enhances and balances the overall flavor Always taste and adjust as needed
• Ricotta cheese: gives creamy texture Look for whole-milk ricotta that is not overly watery
• Mozzarella cheese: shredded melts beautifully and adds stretch Buy a block and shred yourself for best melt
• Parmesan cheese: grated brings a salty sharp kick Use real Parmigiano Reggiano or a high-quality domestic brand
• Butter: creates a rich roux Use unsalted so you control saltiness
• All-purpose flour: thickens the sauce Go for unbleached for best results
• Milk: forms the sauce base Whole milk is best for richness
• Heavy cream: adds lushness to the sauce Do not substitute lighter creams
• Garlic powder: boosts the sauce’s flavor when fresh garlic alone is not enough
• Parsley: optional for garnish brings fresh color and brightness to your finished dish Use flat-leaf if available

Step-by-Step Instructions

Preheat the oven and Cook the Shells:

Bring a generously salted pot of water to a rolling boil Cook pasta shells just to al dente according to package timing usually eight to ten minutes Drain and lay shells individually on a baking sheet to prevent sticking and tearing

Sauté the Vegetables:

In a large skillet heat olive oil over medium heat Add chopped onion and diced bell pepper Cook slowly stirring often for five minutes until the vegetables are soft and translucent Add minced garlic and sauté for another minute stirring so it does not burn

Prepare the Chicken Mixture:

Add the cooked shredded chicken to the skillet Sprinkle in the Cajun seasoning paprika salt and pepper Stir until the chicken is evenly coated with the spices Remove the pan from the heat and set aside for about five minutes

Mix the Filling:

Transfer the chicken and vegetable mixture to a large bowl Add the ricotta shredded mozzarella and Parmesan Stir with a big spoon until all the cheeses are well blended and the mixture is creamy set aside

Make the Creamy Sauce:

Melt butter in a medium saucepan over medium heat Whisk in the flour cooking one minute to form a smooth roux Slowly pour in the milk and then the heavy cream whisking constantly so no lumps form Stir in additional Cajun seasoning and garlic powder with a touch of salt and pepper Let the sauce simmer five to seven minutes stirring nonstop until it thickly coats your spoon

Fill and Arrange the Shells:

Spoon about half the creamy sauce into the bottom of a large baking dish Stuff each cooled shell with one to two tablespoons of the cheesy chicken filling Arrange the shells open side up in a neat single layer

Add More Sauce and Cheese:

Pour the rest of the sauce over the filled shells making sure each is generously coated Scatter more mozzarella on top for extra melt and flavor

Bake until Bubbly:

Cover the baking dish with foil tightly and bake twenty minutes Remove foil then bake ten more minutes until cheese is golden and tiny bubbles appear Let rest at least five minutes to help the sauce set

Garnish and Serve:

Sprinkle with chopped fresh parsley just before serving Serve hot with three or four shells per person

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My favorite part is the slightly crisp cheese edges that form after baking uncovered These are always first to disappear at the dinner table and remind me of evenings spent cooking with my grandmother who never skimped on cheese

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days To reheat cover with foil and bake at three hundred twenty five degrees until warmed through about twenty minutes This keeps the shells moist and the cheese from drying out

Ingredient Substitutions

Swap the cooked chicken for cooked turkey or a plant-based chicken for a vegetarian version Use Monterey Jack instead of mozzarella if you want a little more kick in the cheese If you do not have ricotta blend cottage cheese until smooth

Serving Suggestions

Serve with a crisp green salad or roasted broccoli to balance the richness A side of crusty garlic bread turns this into the ultimate comfort meal These shells also make a festive potluck or holiday tray

Cultural and Historical Context

Jumbo shells stuffed with a cheesy mixture are believed to have Italian and American roots but Cajun seasoning takes it to the Southern US The Cajun spice blend gets its warmth from traditions in Louisiana with paprika cayenne garlic and herbs Balanced with cozy ricotta and melted cheese this dish captures the spirit of melting pot comfort food

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Recipe FAQs

→ How do I keep pasta shells from sticking together?

After cooking, arrange the drained shells on a baking sheet so they don't touch. This keeps them separate and easy to fill.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works well and saves time. Just shred it into bite-sized pieces before mixing with the filling.

→ What type of cheese melts best in this dish?

Mozzarella melts smoothly for a gooey topping, while ricotta and Parmesan add creaminess and depth to the filling.

→ How do I prevent the sauce from becoming watery?

Ensure the sauce is thickened enough before pouring it over the shells—let it simmer until it coats a spoon nicely.

→ How can I adjust the spice level?

Increase or reduce the Cajun seasoning to taste. You can also add a pinch of cayenne for extra heat or omit for milder flavor.

→ Does this dish reheat well?

Yes, cover with foil and reheat at a lower temperature until warmed through for best texture and flavor.