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When I crave something cozy with a punch of southern flavor, I whip up Cajun Chicken Stuffed Shells. Each shell is packed with cheesy chicken goodness and baked beneath a rich, seasoned cream. Share with friends and watch everyone dig in happily
My family still talks about that chilly Saturday when I first made these. That blend of creamy sauce and lively Cajun flavor got everybody grinning. Now, it's the top choice for any big dinner or family party
Dreamy Ingredients
- Garlic: Fresh cloves bring punchy flavor to the whole thing Don't skip it
- Butter and flour: Start off the creamy base with these two Use unsalted butter to keep things balanced
- Olive oil: Adds richness and helps veggies cook up tasty Go for a good extra virgin one if you can
- Milk and heavy cream: Make the sauce thick and silky Go with whole milk for the richest result
- Salt and black pepper: Key for layering flavor Try fresh black pepper if you can
- Parmesan cheese: Brings a nice nutty kick to the filling The real stuff (Parmigiano Reggiano) is best
- Jumbo pasta shells: Big shells make stuffing easy and hold lots of filling Check for no cracks
- Ricotta cheese: Make the filling super creamy Go with whole milk ricotta for extra luxe texture
- Paprika: For that smoky red color Smoked or Spanish paprika makes it even better
- Mozzarella cheese: Shred it for that melty cheese stretch Fresh tastes best
- Cooked chicken: Shred rotisserie chicken for juicy, quick filling
- Onion and red bell pepper: These add sweetness and crunch Fresh is always tastier
- Cajun seasoning: The main flavor driver—use your favorite, and go easy or bold
- Garlic powder: Layers in extra flavor for the sauce Use a fresh jar if you want max taste
Simple Instructions
- Serve and Enjoy:
- Once out of the oven, let those shells sit for five minutes Top with chopped parsley and dig in while they're nice and hot
- Bake It:
- Foil goes over the dish and it bakes at 375 for twenty minutes Uncover and cook another ten till it's bubbly and gold on top
- Stuff and Stack:
- Spread half your sauce in the bottom of a baking dish Load the shells up with that chicken-cheese goodness Arrange them close together Pour the rest of the sauce over and sprinkle more mozzarella for a melty top
- Get That Sauce Going:
- Melt butter in a pan, whisk in flour, and let it cook for a minute Whisk in milk and cream slowly, really stirring Sprinkle in Cajun seasoning, garlic powder, salt, and pepper Keep whisking until it thickens and gets glossy—about five to seven minutes
- Cheese Mix Magic:
- Once the chicken-veggie mix cools a little, stir it together with mozzarella, ricotta, and Parmesan in a big bowl Make sure the cheese is all mixed in
- Mixing Up the Chicken Filling:
- Add your cooked chicken into the onion mix Sprinkle in paprika, pepper, salt, and Cajun spice Stir it all together and let the flavors blend a minute Take it off the heat and let it hang out for a few before mixing with cheese
- Sauté the Goodies:
- Warm up olive oil in a skillet Toss in chopped onion and bell pepper, let them go soft and sweet—about five minutes Add minced garlic for another fragrant minute
- Pasta Time:
- Boil those jumbo shells in salty water—keep them a little firm Drain and set them out flat so they don't stick or tear
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Ricotta is the reason these stuffed shells are crazy creamy My sister always tries to snag leftovers since they taste just as good heated up for lunch
How to Store Leftovers
Put any extras in a sealed container in the fridge—they'll last up to three days For freezing, let them cool completely first and then get them in a covered dish They warm up perfectly again in the oven or microwave Add a splash of milk before reheating so the sauce stays nice and smooth
Swap Ideas
No ricotta? Cottage cheese works and is a little lighter Turkey instead of chicken totally changes it up, especially after the holidays More or less Cajun seasoning can adjust the spice Try a Creole blend if that's your thing And swap in Pecorino Romano if you've got no Parmesan for a sharper bite
Fun Ways to Serve
A quick green salad with lemony dressing cuts through the cheesy shells Garlic bread's perfect for that leftover sauce If you want some fresh zing, try slicing scallions or tossing diced tomatoes on top For a Cajun feast, add sides like corn maque choux and okra
Why It Hits Different
These stuffed shells mash up classic Italian comfort food with that warm, smoky Louisiana Cajun punch. You get the coziness of a good pasta bake and loads of bold southern flavor all blended together in one bite
Common Recipe Questions
- → What's the best way to stop shells from ripping while filling them?
Let your pasta shells cook only until they're just soft but not mushy, then rinse them with cold water. Doing that keeps them bendy and less likely to fall apart when you fill them up.
- → Can I swap out the cheese for something else?
Go for it! Try cheeses like provolone or fontina. They melt well and add some tasty flavor to the mix.
- → Can you prep this meal the day before?
Definitely! Get everything ready and in the pan, pop on some wrap, and keep it in the fridge overnight. You'll want to give it a bit longer in the oven if it's cold.
- → Do leftovers warm up nicely?
Yep! Just cover and heat in your microwave or oven until it's hot. A little splash of milk will help keep that creamy vibe going.
- → How spicy can I make it?
Turn the heat up or down as you like. Add more Cajun seasoning or toss in some extra paprika for more color and just a gentle warmth.