Creamy Cajun Chicken Stuffed Shells
Delightful jumbo pasta shells filled with a creamy chicken and cheese mixture, smothered in zesty Cajun Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Cajun
- Diet: Poultry
Ingredients
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup Cajun Alfredo sauce
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package directions until al dente; drain and set aside.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, Cajun seasoning, salt, and pepper; mix until well combined.
- Carefully fill each pasta shell with the chicken mixture and arrange them in a greased baking dish.
- Pour the Cajun Alfredo sauce over the stuffed shells, ensuring they are covered evenly; sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden on top.
- Sprinkle chopped parsley over the dish before serving.
Notes
Don’t overcook the pasta; cook just to al dente. Allow filling to cool slightly before stuffing. Adjust spice level as desired.