Name: Creamy Cajun Chicken Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 tablespoon olive oil; 1/2 onion, finely chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon Cajun seasoning; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, plus extra for topping; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups heavy cream; 1/2 teaspoon Cajun seasoning (for the sauce); Fresh parsley, chopped (for garnish)

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Creamy Cajun Chicken Shells blend bold Cajun spices with rich, comforting pasta. I stuff tender jumbo shells with a cheesy chicken mixture, then bake everything in a smooth Cajun cream sauce until bubbly and golden. This dish is a perfect mix of cozy and exciting, ideal for both family dinners and special occasions.

Why You’ll Love This Recipe

I love how this recipe gives me the kick of Cajun flavor without being overwhelming. The creamy sauce balances out the spices perfectly, and using rotisserie chicken makes prep fast and easy. It’s a great way to feed a crowd or enjoy leftovers the next day since the flavors only deepen. Plus, it’s one of those meals that looks impressive but is surprisingly simple to make.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
½ onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese, plus extra for topping
½ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream
½ teaspoon Cajun seasoning (for the sauce)
Fresh parsley, chopped (for garnish)

Directions

I start by boiling the jumbo pasta shells in salted water until they’re al dente—about 2 minutes shy of the package instructions. Then I drain and rinse them with cold water to stop the cooking.
In a skillet, I heat the olive oil over medium heat, then sauté the onion and bell pepper for about 5 minutes. I add the garlic and cook for another minute before mixing in the chicken, Cajun seasoning, paprika, salt, and pepper. I let it all cook together for a couple of minutes, then remove it from the heat to cool slightly.
In a large bowl, I combine ricotta, mozzarella, and Parmesan cheeses. Once the chicken mixture cools a bit, I stir it in to make the filling.
For the sauce, I melt butter in a saucepan, whisk in the flour to form a roux, then gradually add the heavy cream. I stir in more Cajun seasoning and simmer it for about 5–7 minutes until thickened.
I preheat the oven to 350°F (175°C), then spread some of the sauce on the bottom of a baking dish. I fill each pasta shell with the chicken and cheese mixture and arrange them in the dish. Then I pour the rest of the sauce over the top and sprinkle more mozzarella.
I cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Before serving, I like to sprinkle chopped parsley for a fresh finish.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Spicier Version: I add a dash of cayenne pepper or extra Cajun seasoning to the filling when I want more heat.
Seafood Twist: Sometimes I swap the chicken for cooked shrimp—it pairs beautifully with the creamy sauce.
Vegetarian Option: I’ve skipped the meat entirely and added sautéed mushrooms or spinach to the cheese filling.
Cheese Blend: Pepper jack cheese adds a great kick to the mix if I want something extra zesty.
Gluten-Free: I use gluten-free pasta shells and substitute the flour in the sauce with a gluten-free blend.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat individual portions in the microwave for 2–3 minutes, or bake larger portions covered at 350°F (175°C) for 15–20 minutes.
Freezing: I’ve frozen unbaked assembled shells with great results—just thaw overnight in the fridge and bake as usual.

FAQs

What type of Cajun seasoning works best?

I like using a balanced Cajun blend—something with just enough heat and a good mix of herbs. Store-bought ones work great for convenience.

Can I make this ahead of time?

Yes, I often assemble the whole dish the night before, cover it, and keep it in the fridge. Then I just bake it the next day when I’m ready.

Is there a substitute for jumbo shells?

If I can’t find jumbo shells, I use manicotti tubes—they hold the filling nicely and bake just as well.

How can I tone down the spice?

To make it milder, I go easy on the Cajun seasoning and skip anything extra like cayenne. The creamy sauce also helps mellow the heat.

What side dishes go well with this?

I usually serve it with a crisp green salad and garlic bread. It balances the richness of the pasta really well.

Conclusion

Creamy Cajun Chicken Shells hit that perfect spot between comfort food and bold flavor. I love how the Cajun spices add just the right amount of excitement to a cheesy, creamy pasta dish. It’s a meal that impresses every time—whether I’m making it for family or just craving something cozy and flavorful.

Creamy Cajun Chicken Shells

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: Cajun
Diet: Halal

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Description

Creamy Cajun Chicken Shells blend bold Cajun spices with a rich, cheesy filling and a smooth cream sauce, making it a cozy yet exciting dish perfect for family dinners or special occasions.

Instructions

Boil the jumbo pasta shells in salted water until al dente, about 2 minutes shy of package instructions. Drain and rinse with cold water.
Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1 minute. Stir in chicken, Cajun seasoning, paprika, salt, and pepper. Cook for 2 minutes, then let cool slightly.
In a large bowl, mix ricotta, mozzarella, and Parmesan cheeses. Stir in the cooled chicken mixture to make the filling.
In a saucepan, melt butter. Whisk in flour to form a roux. Gradually add heavy cream, then stir in Cajun seasoning. Simmer for 5–7 minutes until thickened.
Preheat oven to 350°F (175°C). Spread some sauce on the bottom of a baking dish. Fill each shell with chicken mixture and arrange in the dish. Pour remaining sauce over shells and top with extra mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
Garnish with chopped parsley before serving.