This is a rich, comforting pasta casserole where jumbo shells are filled with shredded Cajun‑seasoned chicken and creamy cheeses, then baked in a luscious cream sauce until bubbly and golden.
Why I’ll Love This Recipe
I love this dish because it strikes a balance between being indulgent and bold — the creamy cheese and sauce mellow out the kick from the Cajun seasoning, and having the filling inside pasta shells gives each bite texture and surprise. It looks and tastes fancy, but it’s very manageable to make. And it reheats wonderfully — sometimes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 jumbo pasta shells
3 cups cooked chicken, shredded
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 teaspoons Cajun seasoning (or more to taste)
1 cup ricotta cheese
½ cup Parmesan cheese, finely grated
1 cup shredded mozzarella, divided
1 egg, lightly beaten
4 tablespoons butter
2 tablespoons all‑purpose flour
1½ cups heavy cream
1½ cups chicken broth
Salt and black pepper, to taste
Parsley, chopped (for garnish)
Directions
Preheat the oven to 375 °F (190 °C).
Cook the jumbo pasta shells in salted water according to package directions until just al dente — a bit firm since they’ll continue cooking in the oven. Drain and set aside, spacing them out so they don’t stick.
In a skillet over medium heat, warm the olive oil. Add onion, bell pepper, and celery; sauté until softened but not mushy, about 3‑4 minutes.
Add the garlic and Cajun seasoning, stirring for about a minute until fragrant.
In a mixing bowl, combine the shredded chicken, ricotta, half of the Parmesan, half of the mozzarella, and the beaten egg. Add salt and pepper to taste. Fold in the sautéed veggies and seasoned mixture.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking 1‑2 minutes. Gradually whisk in the heavy cream and chicken broth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and more Cajun seasoning if desired.
Spread a small amount of the cream sauce on the bottom of a 9×13 baking dish.
Stuff each shell with a generous spoonful of the chicken‑cheese filling, and arrange them in the baking dish, open side up.
Pour the remaining sauce over the stuffed shells, ensuring even coverage.
Cover the dish with foil and bake for 15 minutes. Then remove the foil, sprinkle the remaining mozzarella and Parmesan on top, and bake uncovered for an additional 10 minutes, or until the cheese is golden and the sauce is bubbly.
Garnish with chopped parsley before serving.
Servings and timing
Servings: About 6 servings (4 shells per person)
Prep time: ~20 minutes
Bake time: ~25 minutes (total)
Total time: ~45 minutes
Variations
Spice level: Increase Cajun seasoning or add a pinch of cayenne pepper for extra heat.
Vegetables: Add spinach, chopped broccoli, or mushrooms to the filling for more texture and nutrition.
Meat substitutes: Try substituting cooked shrimp or andouille sausage (or a mix) in place of chicken.
Cheese swap: Use pepper jack, provolone, or gouda for a different flavor profile.
Sauce twist: Add some tomato paste or diced tomatoes into the cream sauce to cut richness (a tomato‑creamy version).
storage/reheating
In the fridge: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze the unbaked stuffed shells (covered tightly) for up to 2–3 months. Thaw in the fridge before baking.
Reheating: For best results, reheat in the oven at 350 °F (175 °C), covered with foil, until warmed through (about 15–20 minutes). For individual portions, microwave with a splash of milk or cream to keep moisture.
FAQs
What if I can’t find jumbo pasta shells?
You can use manicotti tubes or large pasta shapes (like large rigatoni) and adjust stuffing accordingly. The texture will differ slightly, but it works.
Can I prepare this dish ahead of time?
Yes. You can assemble everything (stuffed shells and sauce) up to a day in advance, cover, refrigerate, and bake when ready. You might need to add a few extra minutes to the bake time.
How can I make it less rich?
Use half‑and‑half instead of heavy cream, reduce the amount of cheese, or add more vegetables and lighten the sauce with a bit more broth.
Is this recipe freezer‑friendly?
Absolutely. Freeze before baking (or even after baking). Just thaw completely before reheating, and bake as usual for best texture.
What can I serve alongside this dish?
I like serving it with a simple green salad, garlic bread, or roasted vegetables to balance the richness.
Conclusion
This Creamy Cajun Chicken Stuffed Shells recipe is one of my favorite comfort meals — it’s creamy, spicy, satisfying, and impressive enough for guests yet easy enough for a weeknight. The leftovers are just as good, and it’s flexible to adapt with what I have on hand. I hope you enjoy making and savoring it as much as I do.
Jumbo pasta shells filled with shredded Cajun‑seasoned chicken, creamy cheeses, and sautéed vegetables, then baked in a rich cream sauce until bubbly and golden.
Ingredients
24 jumbo pasta shells
3 cups cooked chicken, shredded
2 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 tsp Cajun seasoning (or more to taste)
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1 egg, lightly beaten
4 Tbsp butter
2 Tbsp all‑purpose flour
1½ cups heavy cream
1½ cups chicken broth
Salt and black pepper, to taste
Chopped parsley, for garnish
Instructions
Preheat oven to 375 °F (190 °C).
Cook jumbo shells in salted boiling water until just al dente. Drain and spread them out so they don’t stick.
In a skillet over medium heat, warm olive oil. Sauté onion, bell pepper, and celery for 3‑4 minutes until softened.
Add garlic and Cajun seasoning, stirring ~1 minute until fragrant.
In a bowl, mix shredded chicken, ricotta, half of the Parmesan, half of the mozzarella, and the beaten egg. Season with salt and pepper. Fold in the sautéed vegetables and seasoning mixture.
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes.
Gradually whisk in heavy cream and chicken broth. Bring to a simmer, stirring constantly, until sauce thickens to coat the back of a spoon. Season with salt, pepper, and extra Cajun seasoning if desired.
Spread a thin layer of sauce in the bottom of a 9×13 baking dish.
Stuff each shell with the chicken‑cheese filling and place them open side up in the dish.
Pour remaining sauce over the shells, covering evenly.
Cover with foil and bake 15 minutes. Remove the foil, sprinkle with remaining mozzarella and Parmesan, and bake an additional 10 minutes or until cheese is golden and sauce is bubbling.
Garnish with chopped parsley before serving.
Notes
You can increase or decrease the Cajun seasoning to control heat.
For extra vegetables, add spinach, mushrooms, or chopped broccoli into the filling.
If you don’t have jumbo shells, use manicotti or large pasta tubes with slight adjustment in filling.
Let the cooked shells cool slightly before filling to prevent breakage.
Leftovers taste great the next day as the sauce continues to meld.
