Creamy Cajun Chicken Stuffed Shells take classic comfort food and elevate it with bold southern heat, rich creaminess, and cheesy perfection in every bite. Jumbo pasta shells are packed with tender shredded chicken, melted cheese, and smoky Cajun seasoning, then baked in a luscious, creamy sauce that bubbles beautifully around the edges.
This dish captures everything people love about Cajun cuisine—warm spices, hearty ingredients, and layers of deep, savory flavor—while keeping the cozy, familiar appeal of baked pasta. The filling is creamy and satisfying, the shells soften into tender pockets of goodness, and the golden melted cheese on top creates irresistible appeal.
Whether for weeknight dinner or a crowd-pleasing gathering, these stuffed shells bring comfort, spice, and indulgence together effortlessly.
Equipment You Will Need
- Large pot
- Colander
- Large mixing bowl
- Spoon or spatula
- 9×13-inch baking dish
- Skillet
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Ingredients List
- Shells & Filling
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup shredded cheddar
- 1 tablespoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Creamy Cajun Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic
- ½ cup parmesan cheese
- Topping
- 1 cup shredded mozzarella
- Diced red peppers (optional)
- Fresh parsley
Step-by-Step Instructions
Begin by cooking the jumbo pasta shells until just al dente. Bring a large pot of salted water to a boil and gently add the shells.
Cook according to package directions, but remove them one minute early to keep their shape during filling. Drain carefully and rinse with cool water to prevent sticking. Spread the shells on a baking sheet so they remain separate while you prepare the filling.
In a large bowl, combine the shredded chicken, ricotta, mozzarella, cheddar, Cajun seasoning, garlic powder, onion powder, and smoked paprika.
Stir until everything is evenly incorporated and coated in flavor. The mixture should be creamy, thick, and easy to spoon. Taste and adjust seasoning with a little salt and pepper if needed. Set the filling aside while you prepare the sauce.
To make the creamy Cajun sauce, melt butter in a skillet over medium heat. Whisk in flour to form a smooth roux, cooking for about one minute to remove raw flour taste. Slowly pour in the heavy cream and chicken broth, whisking constantly to maintain a silky texture.
Add Cajun seasoning, garlic, and parmesan cheese, stirring until the sauce thickens and becomes smooth, velvety, and fragrant. Lower the heat and let the sauce gently bubble until it coats the back of a spoon.
Preheat your oven to 375°F (190°C). Spread a generous layer of the Cajun cream sauce on the bottom of a 9×13-inch baking dish. Fill each cooled pasta shell with a heaping spoonful of chicken mixture and arrange them neatly in the dish.
Once all the shells are filled and placed, pour the remaining sauce over the top, making sure every shell is kissed with creamy goodness. Sprinkle shredded mozzarella on top, followed by diced red peppers if using.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–12 minutes, or until the cheese is melted, golden, and bubbling. Let the shells rest for five minutes before serving. Garnish with fresh parsley for color and brightness, and enjoy warm for maximum creaminess.
Expert Tips for Success
Cook the pasta shells until just shy of al dente to prevent tearing when filling. Rinsing the shells under cool water stops the cooking process and keeps them easy to handle.
Mix the filling thoroughly so every bite has balanced spice and creaminess. If the Cajun seasoning blend is particularly salty, adjust other seasonings accordingly to avoid overpowering the dish.
When making the sauce, whisk constantly as you add the cream and broth to ensure a smooth, lump-free base. Letting the sauce thicken completely before pouring it over the shells prevents excess bubbling and watery results.
For extra heat, add a pinch of cayenne or more smoked paprika. Use freshly shredded cheese whenever possible—it melts better and gives the dish a silky finish.
Variations and Substitutions
Swap chicken for cooked shrimp to create a seafood-inspired Cajun version. Use Italian cheese blends instead of mozzarella for a deeper, richer flavor. Replace ricotta with cream cheese for a thicker, slightly tangy filling. Add sautéed bell peppers, spinach, or mushrooms to the filling for extra color and texture.
For a lighter version, substitute half of the heavy cream with whole milk, adjusting the roux slightly to maintain thickness. If you prefer extra spice, add hot sauce or sliced jalapeños to the filling.
For smoky depth, sprinkle a little extra smoked paprika or use blackened seasoning in place of Cajun seasoning. You can also transform the dish into a baked pasta by mixing cooked shells directly into the sauce and topping with cheese.
Serving Suggestions and Pairings
Serve these stuffed shells alongside a crisp green salad dressed with lemon vinaigrette to contrast the richness of the sauce.
Garlic bread or buttery dinner rolls make excellent accompaniments for soaking up extra sauce. Pair with roasted vegetables such as asparagus, broccoli, or zucchini for a balanced, colorful plate. A light fruit salad adds refreshing sweetness to balance the Cajun spice.
For larger gatherings, present the shells in a platter with fresh herbs sprinkled generously on top. They also pair beautifully with iced tea, lemonade, or flavored sparkling water.
If you prefer wine, chilled chardonnay or sauvignon blanc complements the creamy, spicy profile. As a full meal, the shells offer hearty comfort and flavor without the need for many extra sides.
Storage, Freezing, and Reheating
Store leftover stuffed shells in an airtight container in the refrigerator for up to four days. The sauce may thicken as it chills, but it will return to creaminess when reheated.
Warm leftovers in a 350°F oven for best texture, or microwave in short intervals, stirring sauce occasionally to ensure even heating. Add a splash of broth or cream if the dish seems too thick.
To freeze, place cooled shells in a single layer in a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
For freezing an unbaked version, assemble the dish completely, cover tightly with foil, and freeze. Bake directly from frozen, adding extra time and keeping covered until fully heated. Freezing preserves both flavor and texture well when properly stored.
Frequently Asked Questions
Can I use store-bought Cajun seasoning?
Yes—just adjust salt based on the blend.
Can I use rotisserie chicken?
Absolutely, it adds convenience and great flavor.
Why did my shells break?
They may have overcooked; remove from boiling water early.
Can I make these ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
