Creamy Cajun Chicken Shells (Print)

Tender pasta shells stuffed with Cajun-seasoned chicken and cheese, baked in a creamy sauce for a rich, savory meal.

# Ingredients:

→ Pasta and Filling

01 - 20 jumbo pasta shells
02 - 2 cups (approximately 300 g) cooked chicken, shredded
03 - 1 tablespoon (15 ml) olive oil
04 - 1/2 onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon (3 g) Cajun seasoning
08 - 1/2 teaspoon (1.5 g) paprika
09 - 1/4 teaspoon (1.5 g) salt
10 - 1/4 teaspoon (0.5 g) black pepper
11 - 1 cup (250 g) ricotta cheese
12 - 1 cup (100 g) mozzarella cheese, shredded, plus extra for topping
13 - 1/2 cup (50 g) Parmesan cheese, grated

→ Creamy Sauce

14 - 2 tablespoons (30 g) butter
15 - 2 tablespoons (16 g) all-purpose flour
16 - 2 cups (480 ml) milk
17 - 1/2 cup (120 ml) heavy cream
18 - 1 teaspoon (3 g) Cajun seasoning
19 - 1/4 teaspoon (1 g) garlic powder
20 - Salt and black pepper, to taste
21 - Fresh parsley, chopped (optional, for garnish)

# Steps:

01 - Preheat oven to 190°C. Boil a large pot of salted water and cook jumbo pasta shells until al dente, approximately 8–10 minutes. Drain and spread shells on a baking sheet to cool and prevent sticking.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper; sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute, stirring constantly.
03 - Add shredded chicken to skillet. Season with Cajun seasoning, paprika, salt, and black pepper. Stir thoroughly to coat chicken evenly. Remove skillet from heat and let mixture cool slightly for 5 minutes.
04 - Transfer chicken mixture to a large bowl. Add ricotta, 1 cup of shredded mozzarella, and grated Parmesan. Mix well until all components are evenly incorporated.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk and heavy cream, whisking continuously. Add Cajun seasoning, garlic powder, and salt and pepper to taste. Simmer gently, stirring frequently, until sauce thickens and coats the back of a spoon, about 5–7 minutes.
06 - Spread half of the creamy sauce in the base of a 33 x 23 cm baking dish. Fill each cooled pasta shell with 1–2 tablespoons of chicken and cheese filling. Arrange filled shells open side up in a single layer in the dish.
07 - Pour remaining creamy sauce evenly over stuffed shells, ensuring all shells are covered. Sprinkle additional mozzarella cheese on top. Cover the baking dish with aluminum foil, avoiding contact with the cheese.
08 - Bake the covered dish in the preheated oven for 20 minutes. Remove foil and continue baking for another 10 minutes, until cheese is fully melted and golden brown in areas.
09 - Remove from oven and rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley if desired. Serve hot, allocating 3–4 shells per portion.

# Additional Notes:

01 - Rotisserie chicken can expedite preparation and enhance flavor.
02 - Ensure the creamy sauce reaches proper thickness to avoid watery results.
03 - If the sauce becomes too dense, stir in extra milk until achieving the preferred consistency.
04 - Leftovers reheat well; bake covered at 165°C until heated through, approximately 20 minutes.

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