Creamy Cajun Chicken Stuffed Shells are my go-to when I want comfort with a bold southern twist. Each shell is filled with juicy chicken and rich cheeses, then baked under a lusciously seasoned cream sauce. Perfect for sharing and sure to wow any dinner guest
Back when I made these shells for my family on a chilly Saturday night we could not stop talking about the mix of creamy sauce and Cajun kick. It has since become our most requested dish for celebrations and potlucks
Ingredients
- Jumbo pasta shells: The perfect vessel to hold plenty of creamy filling Look for shells with no cracks for easy stuffing
- Cooked chicken: Shredded makes for a tender filling Rotisserie chicken works well and saves time
- Olive oil: For sautéing veggies and enhancing flavor Use a good quality extra virgin olive oil
- Onion and red bell pepper: Provide sweetness and texture Choose firm fresh veggies for the best result
- Garlic: Fresh garlic is a must for depth in both filling and sauce
- Cajun seasoning: The heart of the recipe Use your favorite blend and taste before adding more
- Paprika: Adds color and smoky note Spanish smoked paprika is a wonderful upgrade
- Salt and black pepper: For seasoning throughout Try freshly cracked black pepper for noticeable flavor
- Ricotta cheese: Gives the filling its creamy softness Choose a whole milk version for richness
- Mozzarella cheese: Melts beautifully for a gooey finish Shred your own if possible for better melting
- Parmesan cheese: Adds a nutty salty accent to the mix Opt for real Parmigiano Reggiano if you can
- Butter and flour: For starting the creamy sauce Unsalted butter gives you more control over the saltiness
- Milk and heavy cream: Used together for a silky yet rich sauce Whole milk is best for flavor
- Garlic powder: Layers gentle garlic flavor into the sauce Look for a fresh jar with a strong aroma
Step-by-Step Instructions
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