Description
Jumbo pasta shells are filled with tender, spiced chicken and a creamy cheese mixture, then baked in a luscious, garlicky Cajun cream sauce. Each bite delivers a comforting, slightly spicy flavor that’s perfect for family dinners or casual entertaining.
Ingredients
For the Chicken Filling
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1 lb (450 g) boneless, skinless chicken breasts
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1½ tbsp Cajun seasoning (store-bought or homemade)
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1 tbsp olive oil
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1 cup ricotta cheese
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½ cup shredded mozzarella
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¼ cup grated Parmesan
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1 large egg, lightly beaten
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2 tbsp chopped fresh parsley (or 1 tbsp dried)
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Salt & pepper, to taste
For the Creamy Cajun Sauce
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2 tbsp unsalted butter
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1 small onion, finely diced
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2 garlic cloves, minced
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1 small red bell pepper, diced
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1½ tbsp Cajun seasoning (adjust to taste)
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2 tbsp tomato paste
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1¼ cups heavy cream
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½ cup chicken broth
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¼ cup grated Parmesan
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Salt & pepper, to taste
For the Pasta
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20–24 jumbo pasta shells
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Water and salt, for boiling
For Topping
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1 cup shredded mozzarella
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Chopped parsley or green onions, for garnish
Instructions
1️⃣ Cook the shells:
Bring a large pot of salted water to a boil. Add jumbo shells and cook 1–2 minutes shy of al dente (they’ll finish in the oven). Drain and set aside on a lightly oiled sheet to prevent sticking.
2️⃣ Prepare the chicken:
Pat chicken dry, then season evenly with 1½ tbsp Cajun seasoning and a pinch of salt. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side, until cooked through. Transfer to a cutting board, let rest 5 minutes, then chop or shred into bite-sized pieces.
3️⃣ Make the filling:
In a bowl, stir together ricotta, mozzarella, Parmesan, beaten egg, parsley, shredded chicken, and a small pinch of salt and pepper. Set aside.
4️⃣ Build the sauce:
In the same skillet, melt butter over medium heat. Add onion and bell pepper; sauté 4–5 minutes until softened. Stir in garlic and cook 30 seconds. Sprinkle in 1½ tbsp Cajun seasoning and tomato paste; cook 1 minute more. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then stir in Parmesan. Taste and adjust salt, pepper, or Cajun heat.
5️⃣ Assemble the shells:
Preheat oven to 375 °F (190 °C). Spread 1 cup of the sauce in the bottom of a 9×13″ baking dish. Fill each shell with about 2 tbsp of the chicken-cheese mixture and arrange them open-side up in the dish.
6️⃣ Top & bake:
Pour remaining sauce evenly over the filled shells. Sprinkle shredded mozzarella on top. Cover loosely with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
7️⃣ Garnish & serve:
Let rest 5 minutes. Sprinkle with extra parsley or green onions and serve warm.
Notes
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Adjust the Heat: Increase Cajun seasoning in the sauce or add a pinch of cayenne for more kick.
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Make-Ahead: Assemble shells in the dish, cover, and refrigerate up to 8 hours. Bake from cold, adding 5 minutes to the cook time.
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Seafood Twist: Substitute cooked shrimp for chicken and reduce filling Cajun seasoning to 1 tbsp.
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Lighten Up: Use half-and-half instead of heavy cream and part-skim ricotta to reduce richness.
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Freezer Friendly: Prepare through assembly, then freeze (tightly covered) for up to 1 month. Thaw overnight and bake as directed.
- Prep Time: 20 min
- Cook Time: 30 min