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Cajun Chicken Stuffed Shells, a delicious and easy dinner recipe, is pictured as the featured image.

Best Cajun Chicken Stuffed Shells

These Cajun Chicken Stuffed Shells feature tender jumbo pasta shells filled with a creamy, spicy Cajun chicken mixture, all smothered in melted cheese. It's a flavor explosion that is surprisingly simple to create and is sure to be a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 cup ricotta cheese
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: Red pepper flakes

Equipment

  • large pot
  • large skillet
  • Dutch oven
  • 9x13-inch baking dish
  • mixing bowls
  • wooden spoon
  • spatula
  • Cheese grater
  • colander

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the jumbo pasta shells and cook according to package directions, but slightly undercooked (al dente).
  3. Drain the pasta shells and rinse with cold water to prevent sticking. Set aside.
  4. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  5. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. In a large mixing bowl, combine the cooked and shredded chicken, sautéed vegetables, Cajun seasoning, softened cream cheese, ricotta cheese, heavy cream, and chopped parsley.
  8. Season with salt and pepper to taste. Mix everything together until well combined.
  9. Preheat oven to 375°F (190°C).
  10. Spread a thin layer of marinara sauce on the bottom of the 9x13 inch baking dish.
  11. Using a spoon or your fingers, fill each pasta shell with the Cajun chicken mixture.
  12. Arrange the stuffed shells in the baking dish, side by side.
  13. Pour the remaining marinara sauce over the stuffed shells, making sure they're evenly coated.
  14. Sprinkle the mozzarella and Parmesan cheese over the top.
  15. Optional: Sprinkle some red pepper flakes on top.
  16. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  17. Let the shells cool for a few minutes before serving.

Notes

For extra flavor, make your own Cajun seasoning. A good starting point is a mix of paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Add sauteed mushrooms, spinach, or zucchini for extra nutrients. For a vegetarian option replace the chicken with black beans, lentils, or crumbled tofu.