Creamy Cajun Chicken Stuffed Shells – Easy Weeknight Comfort Food
Ingredients
- 1 pound large pasta shells (use gluten-free if needed)
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 2 cups heavy cream or milk
- ½ cup grated Parmesan cheese
- ½ tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup cooked chicken, shredded or diced
- 1 cup cooked broccoli, finely chopped
- 2 green onions, thinly sliced
- ½ cup grated Parmesan cheese (extra for filling)
- 1 teaspoon lemon zest
- ½ tablespoon Cajun seasoning (extra for filling)
- 1 cup shredded mozzarella cheese
Instructions
- Cook Pasta Shells: Boil the pasta shells according to the package instructions. Drain and set aside individually on a tray to cool.
- Make the Cajun Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute, until fragrant. Stir in the cream (or milk), Parmesan, and Cajun seasoning. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Prepare Filling: In a large mixing bowl, combine ricotta, cooked chicken, broccoli, green onions, extra Parmesan, lemon zest, and additional Cajun seasoning. Mix until everything is well combined.
- Assemble the Dish: Pour the Cajun Alfredo sauce into the bottom of a large baking dish. Stuff each cooled pasta shell with the chicken and broccoli filling. Arrange the stuffed shells on top of the sauce in the baking dish.
- Top and Bake: Sprinkle shredded mozzarella over the top of the stuffed shells. Bake in a preheated oven at 350°F for 20 minutes, or until the cheese is melted and the edges are bubbling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving