Creamy Cajun Chicken Shells

Imagine Italian stuffed shells infused with a bold Cajun twist: tender jumbo pasta shells filled with juicy, spicy chicken and a melty three-cheese blend, all blanketed in a silky homemade cream sauce. This hearty dish feels elevated enough for guests yet perfectly achievable on a weeknight—especially delightful as leftovers. A satisfying 50-minute meal!

Why You’ll Love It

Delivers the ultimate cozy combo: creamy, cheesy, with a spicy kick
Fancy appearance with surprisingly simple steps
Flavorful reheats—often even better a day later

Ingredients & What They Bring

Jumbo pasta shells: Ideal for packing with a generous filling and maintaining shape during baking
Shredded chicken (rotisserie is a time-saver): tender, juicy, and absorbs Cajun seasoning beautifully
Bell peppers + onions: add sweetness, texture, and freshness
Cajun seasoning: delivers aromatic, spicy warmth that transforms this dish
Three cheeses:
- Ricotta for silky creaminess
- Mozzarella for stretchy, gooey goodness
- Parmesan for sharp, savory depth

Step-by-Step Directions

Preheat your oven to 375°F (190°C). Boil jumbo shells until just al dente (about 8–10 min), drain, and let them cool spaced apart to avoid sticking.
Sauté veggies: In olive oil, cook onion and red pepper until soft (~5 min), add garlic for 1 minute.
Add chicken & spices: Mix in shredded chicken with Cajun seasoning, paprika, salt, and black pepper. Let cool for about 5 minutes.
Create cheese filling: In a bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan until well blended.
Make the sauce: In a saucepan, melt butter, whisk in flour to form a roux (1 min), gradually add milk and cream while whisking. Season with Cajun, garlic powder, salt, and pepper. Simmer 5–7 minutes until thick enough to coat the back of a spoon.
Assemble: Spread half the sauce in a 9×13-inch baking dish. Fill each shell with 1–2 tbsp of the chicken-cheese mix and arrange in the dish.
Pour the rest of the sauce over the shells, sprinkle more mozzarella on top, then cover with foil without touching the cheese.
Bake covered for 20 minutes, remove foil, bake another 10 minutes until golden and bubbly.
Rest the dish for ~5 minutes before serving. Garnish with parsley if you like.

Notes & Pro Tips

Don’t overfill the shells to avoid bursting during baking.
Sauce should be thick enough to cling to the pasta—if too thin, your shells may turn watery.
Let it rest briefly after baking for easier serving and to avoid burns.
Prior versions that skipped layering sauce beneath the shells resulted in dry edges—so spread sauce both under and over for balanced moisture.

Serving Suggestions

Garlic bread for sopping up sauce
Green salad with vinaigrette to cut through richness
A station of hot sauces lets everyone adjust the heat
For a more elegant presentation, serve individual portions in gratin dishes.

How to Mix It Up

Seafood twist: Swap in sautéed shrimp
New Orleans vibes: Add crumbled andouille sausage
Meatless option: Roast cauliflower and mushrooms in place of chicken
Control spice: Double Cajun seasoning for heat fans; halve it if you prefer milder flavors.

Storage & Prep Tips

Keep leftovers refrigerated (sealed) for up to 3 days—they often taste even better later.
Reheat at 325°F, covered, until warmed through (~20 min).
For busy nights: assemble shells ahead and refrigerate, or freeze pre-baked for up to a month (increase bake time if cold).
Prepare the sauce just before baking for peak creaminess.

Kitchen Wisdom

Bring milk and cream to room temperature before adding to roux for smoother sauce.
Let shells cool slightly and use your fingers to fill to avoid tearing.
Prep all ingredients before beginning for a streamlined cooking flow.

At a Glance

Timeline	What to Do
20 min prep	Boil shells, sauté veggies, mix filling, make sauce
30 min bake	Layer sauce and shells, bake covered then uncovered
5 min rest	Let dish set before serving