Name: Creamy Cajun Chicken Stuffed Shells
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Cajun-American
Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded or chopped; 4 oz cream cheese, softened; 1 cup shredded mozzarella or Monterey Jack cheese; 1 tbsp Cajun seasoning; 1/2 tsp garlic powder; 2 green onions or 2 tbsp chopped parsley (optional); 1 tbsp olive oil; 2 tbsp butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 tbsp Cajun seasoning; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 1/2 cup extra shredded cheese (for topping); Chopped fresh parsley or basil, for garnish

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Creamy Cajun Chicken Stuffed Shells are one of my favorite ways to turn a classic pasta dinner into something bold and comforting. I love filling jumbo pasta shells with spicy, cheesy Cajun chicken, then baking them in a rich, creamy sauce until bubbling and golden. It’s hearty, flavorful, and perfect for when I want something satisfying and a little different.

Why You’ll Love This Recipe

I love this recipe because it brings together two things I crave—comforting pasta and Cajun-spiced chicken. The stuffed shells are creamy and indulgent with just the right kick of heat, and the sauce is luscious and packed with flavor. It’s a great meal for feeding the family or entertaining guests, and I can easily prep it ahead of time.

ingredients

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

For the filling:

Cooked chicken, shredded or chopped
Cream cheese
Shredded mozzarella or Monterey Jack cheese
Cajun seasoning
Garlic powder
Green onions or chopped parsley (optional)

For the sauce:

Heavy cream
Butter
Minced garlic
Cajun seasoning
Parmesan cheese
Salt and pepper

Other:

Jumbo pasta shells
Olive oil
Extra shredded cheese (for topping)
Fresh parsley or basil (for garnish)

directions

I boil the jumbo pasta shells in salted water until just al dente, then drain and set them aside to cool slightly.
In a bowl, I mix the shredded chicken, softened cream cheese, shredded cheese, Cajun seasoning, and garlic powder until smooth. I stir in green onions if I’m using them.
For the sauce, I melt butter in a saucepan and sauté the garlic for a minute, then stir in heavy cream and Cajun seasoning. I let it simmer for a few minutes, then add Parmesan and stir until melted and creamy.
I pour a layer of sauce into the bottom of a greased baking dish.
I stuff each shell with a generous spoonful of the Cajun chicken mixture and arrange them in the dish.
I pour the remaining sauce over the shells, sprinkle extra cheese on top, and bake at 375°F for 20–25 minutes until bubbly and golden.
I garnish with chopped herbs before serving.

Servings and timing

This recipe makes about 20 stuffed shells, which serves 4–6 people. It takes around 30 minutes to prep and another 25 minutes to bake, so I usually have it ready in under an hour.

Variations

I sometimes mix in spinach, sautéed peppers, or mushrooms into the filling for extra veggies. If I want it spicier, I add crushed red pepper flakes or a dash of hot sauce to the sauce. For a lighter version, I use half-and-half instead of heavy cream, or substitute Greek yogurt for the cream cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through. The microwave works too—just add a splash of cream or milk to keep the sauce smooth.

FAQs

Can I make this ahead of time?

Yes, I often stuff the shells and refrigerate the dish (unbaked) a day in advance. I add the sauce and bake when I’m ready to serve.

What kind of chicken works best?

I use rotisserie chicken, grilled chicken, or even leftover baked chicken. As long as it’s cooked and shredded, it works perfectly.

Can I freeze this dish?

Yes, I assemble the dish and freeze it before baking. When I’m ready to cook, I thaw it in the fridge overnight and bake as directed.

Is this dish spicy?

It has a mild to moderate heat from the Cajun seasoning, but I can adjust it to taste or use a mild Cajun blend if needed.

What can I serve with it?

I usually serve these stuffed shells with a green salad, garlic bread, or roasted vegetables to balance out the richness.

Conclusion

Creamy Cajun Chicken Stuffed Shells are the perfect way to elevate pasta night. I love the cheesy filling, the zesty Cajun flavor, and the rich sauce that pulls everything together. It’s the kind of cozy, satisfying meal that always brings people back for seconds—and it’s just as good the next day.