Creamy Cajun Chicken Stuffed Shells
A delightful twist on classic pasta, these stuffed shells are filled with a creamy chicken mixture seasoned with Cajun spices, making for a comforting meal perfect for family dinners or gatherings.
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.
Notes
Make sure not to overcook the pasta shells; they should be al dente since they will bake further in the oven. You may adjust the Cajun seasoning to suit your taste, making it milder or spicier. Adding cooked bell peppers or mushrooms to the chicken mixture is also a tasty option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.