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.
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)
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.
Notes
- Add cayenne pepper for extra heat.
- Substitute chicken with shrimp for a seafood version.
- Use gluten-free pasta and flour for a gluten-free dish.
- Prepare a day ahead and bake when ready.
- Freeze unbaked shells for later use.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 4g
- Sodium: 670mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
