Introduction
Creamy Cajun Chicken Shells are a delicious fusion of Southern spice and Italian comfort food. Jumbo pasta shells are stuffed with shredded chicken seasoned with Cajun spices, blended with creamy ricotta, mozzarella, and Parmesan cheeses. The shells are then baked in a luscious, homemade Cajun cream sauce until bubbly and golden. Every bite offers a satisfying combination of heat, creaminess, and cheesy indulgence — perfect for a cozy family dinner or a special gathering.
Why You’ll Love This Recipe
- Bold Cajun flavor: The Cajun seasoning brings depth, warmth, and a touch of spice without overwhelming.
- Three‑cheese filling: Creamy ricotta, gooey mozzarella, and sharp Parmesan blend beautifully.
- Rich, silky sauce: A homemade cream sauce thickened with a roux gives it a luxurious texture.
- Make-ahead potential: You can stuff the shells early and bake them when ready.
- Family-pleasing: Comforting, cheesy, and with just the right amount of spice — great for all ages.
Ingredients (Makes about 6 servings)
- Jumbo pasta shells
- Cooked, shredded chicken (rotisserie or leftover works well)
- Olive oil
- Onion, finely chopped
- Red bell pepper, diced
- Garlic, minced
- Cajun seasoning
- Paprika
- Salt and black pepper, to taste
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Butter (unsalted)
- All-purpose flour (for the roux)
- Milk
- Heavy cream
- Garlic powder
- Fresh or dried herbs (optional, for garnish)
Step‑by‑Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente — firm enough to handle stuffing without breaking. Drain and lay them out on a tray or plate so they don’t stick.
2. Sauté Aromatics & Veggies
In a skillet, heat olive oil over medium heat. Add the chopped onion and diced red bell pepper, and cook for about 5 minutes until soft and fragrant. Stir in the minced garlic and sauté for another minute.
3. Make the Cajun Chicken Filling
Add the shredded chicken to the skillet, then sprinkle in Cajun seasoning, paprika, salt, and pepper. Mix thoroughly so the chicken is well coated in the spices. Remove from heat briefly and let cool slightly.
In a mixing bowl, combine the spiced chicken with the ricotta, mozzarella, and Parmesan. Blend until smooth and evenly distributed.
4. Prepare the Creamy Cajun Sauce
In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute to form a light roux. Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Add Cajun seasoning and garlic powder, then simmer gently for 5–7 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.
5. Assemble the Shells
Preheat your oven to 375°F (190°C). Spread half of the creamy Cajun sauce into the bottom of a baking dish (about 9×13 inches). Stuff each pasta shell generously with the chicken-cheese mixture and place them snugly in the sauce.
6. Top & Bake
Pour the remaining sauce evenly over the stuffed shells. Add extra shredded mozzarella on top if desired. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, until the shells are bubbling and the cheese is slightly golden.
7. Rest & Serve
Allow the baked shells to rest for about 5 minutes before serving — this helps the sauce settle and makes serving neater. Garnish with freshly chopped herbs if you like.
Tips & Tricks
- Let the shells cool slightly before stuffing — this makes handling easier and avoids tearing.
- Adjust the Cajun seasoning based on your spice preference; you can always add more later.
- Use freshly shredded mozzarella to ensure the cheese melts beautifully.
- If your sauce becomes too thick, stir in a splash of milk before baking.
- For cleaner slices, let the dish rest after baking — the filling and sauce will firm up slightly.
Variations & Options
- Make it vegetarian: Replace chicken with cooked mushrooms, spinach, or roasted vegetables.
- Extra heat: Add a pinch of cayenne or chopped jalapeños to the chicken mixture.
- Cheese swap: Use a mix of fontina or Monterey Jack instead of mozzarella for a different flavor.
- Lighter version: Use half-and-half or milk instead of heavy cream for a lighter sauce.
- Herb boost: Garnish with fresh parsley, basil, or chives for added color and flavor.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes — shredded rotisserie chicken works perfectly, saving time while maintaining great flavor.
Can I make this ahead?
Absolutely. Assemble the shells in the dish, cover, and refrigerate. Bake when you’re ready — you may need a few extra minutes.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven or microwave with a splash of milk to loosen the sauce.
Can I freeze this?
Yes — assemble the shells, cover tightly with foil, and freeze. Thaw overnight before baking; you might need to add a few extra minutes to the bake time.
Final Thoughts
Creamy Cajun Chicken Shells are a cozy, flavor-packed dinner that combines the best of Southern spice with cheesy, comforting pasta. The mix of tender chicken, creamy cheeses, and that signature Cajun sauce makes it a dish that feels indulgent but is irresistible in its warmth. Whether you’re cooking for family, friends, or just a relaxing night in, this pasta bake is sure to become a favorite.