There’s nothing quite like a baked pasta dish to bring everyone to the table. These Creamy Cajun Chicken Stuffed Shells are a flavorful twist on a classic. Tender jumbo shells are filled with shredded chicken, a rich cheese blend, and just the right amount of Cajun seasoning. Everything bakes together under a layer of marinara sauce until bubbly and golden. The result? A hearty, comforting dinner with a little Louisiana flair.
Why You’ll Love This Dish
- Bold flavor meets creamy comfort: Cajun spice pairs perfectly with cheesy filling.
- Family-friendly: Mild enough for most palates, but easy to adjust for spice lovers.
- Make-ahead convenience: Prep the dish early, then bake when you’re ready.
- Impressive yet approachable: Looks fancy, but uses simple, everyday ingredients.
Ingredients
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Cook the Pasta
Preheat oven to 375°F (190°C). Cook shells according to package directions until al dente. Drain and set aside. - Make the Filling
In a large bowl, mix shredded chicken, Cajun seasoning, ricotta, mozzarella, Parmesan, cream cheese, heavy cream, and garlic until creamy and well combined.
- Stuff the Shells
Spoon filling into each shell and arrange in a greased 9×13-inch baking dish.
- Prepare the Sauce
Stir together marinara and chicken broth, then pour over the shells.
- Bake
Cover with foil and bake for 30 minutes. Remove foil, drizzle with olive oil, and bake 15 more minutes, until golden and bubbling.
- Garnish and Serve
Sprinkle with fresh parsley before serving.
Variations
- Spicy Kick: Add diced jalapeños or hot sauce to the filling for extra heat.
- Seafood Twist: Substitute shrimp or crawfish for chicken to give the dish a coastal Cajun spin.
- Vegetarian Option: Replace chicken with sautéed mushrooms, spinach, or zucchini.
- Cheese Swap: Try pepper jack for extra spice, or fontina for a meltier texture.
- White Sauce Alternative: Instead of marinara, use Alfredo sauce or a Cajun cream sauce for a richer version.
Tips and Tricks
- Cook Shells Al Dente: Slightly undercooking keeps them firm enough to handle and prevents them from tearing when stuffing.
- Use Leftover Chicken: Rotisserie chicken works beautifully and saves time.
- Avoid Runny Filling: Drain excess liquid from cooked veggies or use room-temperature cream cheese for a thicker filling.
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, and bake before serving. You may need to add 5–10 minutes of baking time if starting from cold.
- Freezer Friendly: Assemble, wrap tightly in foil, and freeze. Bake straight from frozen at 350°F, adding about 20–25 minutes to the cooking time.
Serving Suggestions
This rich and cheesy dish pairs best with lighter, fresher sides to balance the flavors. Try:
- A crisp garden salad with a lemon vinaigrette
- Roasted asparagus or green beans
- Garlic bread or crusty baguette for soaking up the sauce
- A chilled glass of Sauvignon Blanc or a light lager to complement the Cajun spice
Creamy Cajun Chicken Stuffed Shells
Tender jumbo pasta shells are filled with a creamy Cajun chicken and cheese mixture, then baked in marinara sauce until golden and bubbly. It’s a comforting, flavorful twist on classic stuffed shells that’s perfect for family dinners or entertaining guests.
Ingredients
- 24 jumbo pasta shells
- 2 cups cooked chicken shredded
- 1 tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese softened
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 1 24-ounce jar marinara sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells until al dente, then drain and set aside.
- In a large bowl, mix chicken, Cajun seasoning, ricotta, mozzarella, Parmesan, cream cheese, heavy cream, and garlic until well combined.
- Stuff shells with filling and arrange in a greased 9×13-inch baking dish.
- Combine marinara and chicken broth; pour over shells.
- Cover with foil and bake for 30 minutes. Remove foil, drizzle with olive oil, and bake an additional 15 minutes until bubbly and golden.
- Garnish with parsley before serving.
Tried this recipe?Let us know how it was!
