creamy cajun chicken shells (Printer-Friendly Version)

Chicken, Cajun spices, cheese, and pasta shells baked in creamy sauce for a satisfying, flavor-packed dinner.

# Ingredients Needed:

→ Pasta

01 - 20 jumbo pasta shells

→ Chicken Filling

02 - 2 cups shredded cooked chicken
03 - 1 tablespoon olive oil
04 - 1/2 onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon Cajun seasoning
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese, plus more for topping
13 - 1/2 cup grated Parmesan cheese

→ Creamy Cajun Sauce

14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 2 cups whole milk
17 - 1/2 cup heavy cream
18 - 1 teaspoon Cajun seasoning
19 - 1/4 teaspoon garlic powder
20 - Salt and black pepper, to taste

→ Garnish

21 - Chopped fresh parsley (optional)

# Step-by-Step Directions:

01 - Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook jumbo pasta shells according to package directions until al dente. Drain thoroughly and arrange the shells on a baking sheet to cool completely.
02 - Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and diced red bell pepper for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken to the skillet along with Cajun seasoning, paprika, salt, and black pepper. Mix well so spices evenly coat the chicken. Remove from heat and allow the mixture to cool for several minutes.
04 - In a large bowl, fold together the chicken mixture with ricotta, mozzarella, and Parmesan cheese until fully incorporated.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually stream in milk and heavy cream, whisking constantly to avoid lumps. Season with Cajun seasoning, garlic powder, salt, and black pepper. Simmer, whisking frequently, 5-7 minutes until slightly thickened.
06 - Spread half the Cajun cream sauce on the bottom of a 9x13-inch baking dish. Stuff each cooked shell generously with the chicken and cheese filling, placing shells seam-side up over the sauce in a single layer.
07 - Pour remaining Cajun sauce evenly over the stuffed shells. Sprinkle additional shredded mozzarella cheese evenly across the top for extra coverage.
08 - Cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until sauce is bubbling and cheese turns golden brown.
09 - Allow baked shells to rest for several minutes before serving. Garnish with chopped fresh parsley if desired.

# Helpful Hints:

01 - This dish can be prepared in advance and refrigerated before baking. Allow to reach room temperature before reheating.
02 - Let the shells cool before stuffing to prevent tearing.
03 - To freeze, assemble and cover tightly with foil. Thaw overnight in the refrigerator before baking.
04 - For best presentation, use freshly grated cheeses to ensure melting and smooth texture.

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