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Creamy Cajun Chicken Stuffed Shells

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Creamy Cajun Chicken Stuffed Shells are jumbo pasta shells filled with a spicy, cheesy chicken mixture and baked in a rich, creamy Cajun sauce. This indulgent, comforting dish is packed with bold flavor and perfect for a cozy dinner or entertaining guests.

  • Total Time: 55 minutes
  • Yield: 4–6 servings (about 20 shells)

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

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente. Drain and let cool slightly.
  2. In a bowl, mix shredded chicken, cream cheese, mozzarella, Cajun seasoning, garlic powder, and green onions or parsley until well combined.
  3. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream and Cajun seasoning. Simmer for 2–3 minutes, then add Parmesan cheese and stir until smooth. Season with salt and pepper.
  4. Spread a layer of sauce in the bottom of a greased baking dish.
  5. Stuff each shell with the chicken mixture and arrange in the dish.
  6. Pour remaining sauce over the shells and top with extra shredded cheese.
  7. Bake for 20–25 minutes, or until bubbly and golden. Garnish with fresh herbs before serving.

Notes

  • Add spinach, mushrooms, or sautéed peppers for extra veggies.
  • Adjust spice level with red pepper flakes or hot sauce.
  • Use half-and-half for a lighter sauce or Greek yogurt instead of cream cheese.
  • Can be prepped ahead and refrigerated unbaked for up to 1 day.
  • Store leftovers in the fridge for up to 3 days. Reheat with a splash of cream or milk to keep sauce smooth.
  • Author: liinaa
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cajun-American
  • Diet: Halal

Nutrition

  • Serving Size: 3–5 shells
  • Calories: 480
  • Sugar: 2g
  • Sodium: 540mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 95mg

Find it online: https://cookedbylina.com/creamy-cajun-chicken-stuffed-shells/