Why Make This Recipe
Creamy Cajun Chicken Stuffed Shells are a delightful twist on a classic pasta dish. This recipe brings together tender pasta shells filled with a rich and creamy chicken mixture, flavored with spicy Cajun seasoning. It’s a comforting meal that’s perfect for family dinners or gatherings with friends. Not only is it delicious, but it’s also easy to make and combines various flavors that everyone will love.
How to Make Creamy Cajun Chicken Stuffed Shells
Ingredients
- 24 jumbo pasta shells
- 3 cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cups cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup Cajun seasoning
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the diced onion until it becomes translucent.
- Stir in the shredded chicken, Cajun seasoning, and chicken broth; cook for a few minutes until heated through.
- Remove from heat and mix in cream cheese and half of the mozzarella cheese.
- Stuff the cooked pasta shells with the chicken mixture and place them in a baking dish.
- Pour any remaining chicken broth over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
How to Serve Creamy Cajun Chicken Stuffed Shells
Serve these stuffed shells hot, fresh out of the oven. They pair well with a simple green salad or garlic bread. You can also add a sprinkle of extra Cajun seasoning on top for those who like a bit more heat!
How to Store Creamy Cajun Chicken Stuffed Shells
To store leftover stuffed shells, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Make sure to wrap them tightly in plastic wrap before placing them in the freezer. They are best used within 3 months.
Tips to Make Creamy Cajun Chicken Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente since they will bake further in the oven.
- Feel free to adjust the Cajun seasoning to suit your taste. You can make it milder or spicier based on your preference.
- For a fun twist, you can add cooked bell peppers or mushrooms to the chicken mixture for added flavor and texture.
Variation
If you want to switch things up, you can use ground turkey or beef instead of shredded chicken. Additionally, you could try adding different types of cheese, like pepper jack, for a spicier kick.
FAQs
Can I use regular pasta shells instead of jumbo?
Yes, you can use regular pasta shells, but you may need to adjust the baking time since they will cook faster.
Can I make this recipe ahead of time?
Absolutely! You can assemble the stuffed shells a day in advance. Just cover them and keep them in the refrigerator. When you are ready to bake, you may need to add a few extra minutes to the cooking time.
What do I do if I don’t have Cajun seasoning?
If you don’t have Cajun seasoning, you can make your own by mixing equal parts paprika, onion powder, garlic powder, thyme, oregano, and a pinch of cayenne pepper.
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Creamy Cajun Chicken Stuffed Shells
Ingredients
Pasta and Chicken Filling
- 24 pieces jumbo pasta shells
- 3 cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
Cheese and Seasoning
- 2 cups cream cheese
- 1 cup shredded mozzarella cheese divided
- 1 cup Cajun seasoning
- 1 cup chicken broth plus extra for pouring
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- to garnish Fresh parsley
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the diced onion until it becomes translucent.
- Stir in the shredded chicken, Cajun seasoning, and chicken broth; cook for a few minutes until heated through.
- Remove from heat and mix in cream cheese and half of the mozzarella cheese.
Assembly and Baking
- Stuff the cooked pasta shells with the chicken mixture and place them in a baking dish.
- Pour any remaining chicken broth over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After that, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
Serving
- Garnish with fresh parsley before serving.
