Description
A flavorful twist on classic stuffed shells, Creamy Cajun Chicken Stuffed Shells combine tender shredded chicken, Cajun spices, and a creamy cheese filling, all baked under a rich marinara sauce until bubbly and golden.
Ingredients
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a large bowl, combine shredded chicken, Cajun seasoning, ricotta, mozzarella, Parmesan, cream cheese, heavy cream, and minced garlic. Mix until creamy and well combined.
4. Stuff each pasta shell with the chicken and cheese mixture.
5. Arrange stuffed shells in a greased 9×13-inch baking dish.
6. In a separate bowl, stir together marinara sauce and chicken broth. Pour evenly over the stuffed shells.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil, drizzle with olive oil, and bake for an additional 15 minutes, or until the top is golden and bubbly.
9. Garnish with fresh chopped parsley before serving.
Notes
Adjust the Cajun seasoning to your preferred spice level.
For a homemade touch, use freshly prepared marinara sauce.
You can substitute shredded rotisserie chicken for convenience.
Leftovers keep well in the refrigerator for up to 3 days.
Freeze unbaked shells for a make-ahead meal; thaw before baking.