I’ll never forget the first time I tried to jazz up ordinary pasta shells. I was hosting a casual weeknight get-together, and my go-to baked shells felt a little, well… predictable. That’s when I decided to give them a Cajun makeover, tossing in shredded chicken, plenty of aromatic spices, and drenching everything in a lusciously creamy sauce. The result? A crowd-pleasing dish that tasted like it came straight from a cozy Louisiana kitchen—without the long drive!

What I love most about these Creamy Cajun Chicken Stuffed Shells is how they balance bold flavor with pure comfort. The Cajun seasoning brings just enough heat to keep things exciting, but the trio of cheeses and silky cream sauce mellow it out into something dreamy and indulgent. Whether you’re feeding a hungry family on a chilly evening or aiming to impress friends at your next dinner party, these shells deliver on both ease and wow factor.

In true I Am Baker fashion, I’ve sprinkled in a few personal tips along the way—like how to prevent the sauce from breaking, or the secret to perfectly al dente shells that hold all that cheesy, spicy goodness. So roll up your sleeves, grab your favorite skillet, and let’s get started!

Ingredients You’ll Need

• 20 jumbo pasta shells

• 2 cups cooked chicken, shredded

• 1 tbsp olive oil

• ½ onion, finely chopped

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tsp Cajun seasoning

• ½ tsp paprika

• ¼ tsp salt

• ¼ tsp black pepper

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

Sauce Ingredients

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk

• ½ cup heavy cream

• 1 tsp Cajun seasoning

• ¼ tsp garlic powder

• Salt & black pepper, to taste

1️⃣ Cook the Shells

Bring a large pot of generously salted water to a rolling boil. Think of it like the ocean—your pasta should have plenty of room to swim! Add the jumbo shells and cook according to package directions until just al dente (usually about 8–10 minutes). You want them tender enough to bite through but still firm so they don’t fall apart when stuffed.

Once they’re cooked, drain and immediately rinse under cold water. This stops the cooking process and cools the shells so you can handle them without burning your fingers. Lay them out on a lightly oiled tray or baking sheet to prevent sticking.

Baker’s Tip: If you forget to rinse, the residual heat can make the shells a bit gummy. A quick cold rinse ensures each shell stays separate and perfectly shaped for stuffing.

2️⃣ Sauté the Aromatics

Heat 1 tablespoon of olive oil over medium in a large skillet. When it shimmers, add the chopped onion and diced red bell pepper. Sauté until the veggies soften and the onions turn translucent—about 4–5 minutes. You’re looking for sweetness in the peppers and a gentle caramel edge on the onions.

Stir in the minced garlic and cook for another minute until fragrant. Garlic can go from sweet to bitter quickly, so keep it moving in the pan and don’t let it brown too much.

3️⃣ Build the Filling

To the skillet with your softened veggies, add the shredded chicken, 1 teaspoon Cajun seasoning, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together so each shred of chicken is coated in those warm, spicy flavors. Heat through for 2–3 minutes.

Transfer the mixture to a large bowl, then fold in the ricotta, shredded mozzarella, and grated Parmesan until everything is evenly combined. The cheeses will bind with the chicken and veggies, creating a rich filling that’s ready to nestle into each shell.

Baker’s Behind-the-Scenes Tip: If your filling seems too stiff, add a tablespoon or two of milk to loosen it up. It’ll make stuffing easier and keep the final bake extra creamy.

4️⃣ Make the Creamy Cajun Sauce

1. Melt the butter: In a medium saucepan over medium heat, melt 2 tablespoons of butter. You want it foaming but not browning—think gentle sizzle, not nutty aroma.

2. Form the roux: Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for about 1 minute. This cooks off the raw flour taste and creates a smooth base. You’ll see the mixture bubble up; that’s your cue it’s ready for the next step.

3. Add the dairy: Gradually pour in 2 cups of milk, whisking continuously to prevent lumps. Once the milk is fully incorporated, whisk in ½ cup of heavy cream. The goal is a silky consistency that’ll cling beautifully to your shells.

4. Season it up: Stir in 1 teaspoon of Cajun seasoning and ¼ teaspoon of garlic powder. Taste and adjust with salt and pepper—remember, the filling is already seasoned, so your sauce should complement, not overpower.

5. Thicken to perfection: Continue to simmer, whisking occasionally, until the sauce coats the back of a spoon—about 5–7 minutes. If it gets too thick, whisk in a splash of milk; if too thin, let it simmer a bit longer.

Pro Tip: Low and slow is your friend here. If the heat is too high, the sauce can split or scorch on the bottom. A gentle bubble and steady whisking give you that glossy, restaurant-worthy finish.

5️⃣ Assemble the Dish

1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish, then pour half of the warm Cajun cream sauce into the bottom, smoothing it into an even layer. This first sauce layer keeps the shells from sticking and infuses every bite with flavor.

2. Stuff the shells: Using a small spoon or piping bag, fill each shell with about 2 tablespoons of the chicken–cheese mixture. Arrange them snugly in the baking dish—you should fit around 20 shells in two neat rows.

3. Top it off: Drizzle the remaining sauce evenly over the stuffed shells. Finish with a generous sprinkle of shredded mozzarella (feel free to add more Parmesan if you’re in a cheesy mood).

Behind-the-Scenes Note: Don’t be afraid to pile on the cheese. It melts into gooey pockets that contrast wonderfully with the spicy, creamy sauce beneath.

6️⃣ Bake & Broil for the Perfect Finish

1. Cover and bake: Tightly cover the dish with foil and bake for 20 minutes. This traps steam, warming the filling without drying it out.

2. Uncover and finish: Remove the foil and continue baking for another 10 minutes, or until the cheese on top is bubbly and just starting to turn golden. If you like a little extra char, pop the dish under the broiler for 1–2 minutes—watching closely so nothing burns!

3. Rest before serving: Let the baked shells sit for 5 minutes. The sauce will settle, making the shells easier to serve and preventing any molten-cream surprises on the plate.

Helpful Tips & Variations

• Make it a one-pan wonder: Sauté your onions, peppers, and chicken in an oven-safe skillet. After stuffing the shells right in that pan, pour in your sauce and bake. Fewer dishes, same great taste.

• Spice it up: If you crave more heat, add a pinch of cayenne to both the filling and sauce, or stir in ½ teaspoon of hot sauce.

• Vegetarian twist: Swap the chicken for a mix of sautéed mushrooms, spinach, andouille-style vegetarian sausage, or roasted butternut squash for fall flair.

• Advanced prep: Assemble the shells and cover the baking dish, then refrigerate up to 24 hours before baking. Bring to room temperature for 30 minutes before popping in the oven to ensure even cooking.

Frequently Asked Questions

1. Can I assemble these the night before and bake later?

Absolutely! After stuffing the shells and pouring on the sauce, cover the baking dish tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, let the dish sit at room temperature for about 30 minutes to take off the chill—this helps ensure even cooking—then bake according to the recipe instructions.+

2. What’s the best way to reheat leftovers?

Leftover shells reheat beautifully. Transfer individual portions to a microwave-safe dish, cover loosely, and heat for 1–2 minutes until warmed through. For a crisper top, reheat in a 350°F oven for about 10–12 minutes, uncovered.

3. Can I swap the chicken for something else?

Yes! This recipe is forgiving. Try shredded turkey, pulled pork, or a plant-based chicken substitute. Vegetarians can skip meat entirely and bulk up the filling with sautéed mushrooms, spinach, or roasted butternut squash—just sauté any extra veggies until tender before tossing with the cheeses.

4. How spicy is this dish, and can I adjust the heat?

On the spice scale, it’s moderate—enough Cajun seasoning to give a warm kick without singeing your taste buds. If you’re heat-averse, reduce the Cajun seasoning in both the filling and sauce by half. If you crave more fire, stir in a pinch of cayenne or a dash of your favorite hot sauce.

5. My sauce split—how do I fix it?

Sauces can split if the heat is too high or if you add dairy too quickly. To rescue a curdled sauce, remove it from the heat and whisk in a splash of cold milk until it comes back together. Then return to low heat and stir gently until smooth.

6. What’s the best cheese blend for maximum creaminess?

The classic trio of ricotta, mozzarella, and Parmesan strikes a perfect balance: ricotta for silky texture, mozzarella for melt-pull, and Parmesan for savory depth. For extra creaminess, swap half the ricotta for mascarpone or add ¼ cup cream cheese to the mix.

7. Can I freeze these stuffed shells?

Yes! Freeze the unbaked, assembled dish—tightly wrapped in plastic and then foil—for up to two months. Bake from frozen, adding an extra 10–15 minutes (covered), then uncover and bake until the cheese bubbles and turns golden.

Conclusion

From the moment you scoop that first spoonful of creamy Cajun sauce to the last cheesy shell, this recipe proves that weeknight cooking can be both simple and show-stopping. I love how the spices dance on your palate, tempered by the lush, dreamy sauce—and how easily it scales up for a crowd or tucks into a cozy dinner for two.

Give these Creamy Cajun Chicken Stuffed Shells a try, and don’t be shy about making them your own. Swap cheeses, dial the heat up or down, or fold in extra veggies—this dish welcomes creativity. When you do, drop a comment below to let me know how your version turned out or share any tips you’ve picked up. Your tweaks might spark someone else’s next kitchen adventure!

Happy cooking, friends—here’s to bold flavors, cheesy comforts, and plenty of seconds at the table.

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Creamy Cajun Chicken Stuffed Shells

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• Author: Mark's Recipe
• Total Time: 50 minutes

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Description

A luscious twist on classic stuffed shells, these are loaded with shredded chicken tossed in aromatic Cajun spices, creamy cheeses, and smothered in a silky, spiced cream sauce. Perfect for a cozy weeknight dinner or to impress guests at your next gathering!

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Ingredients

Scale 1x2x3x

Main Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Sauce Ingredients

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• ½ cup heavy cream
• 1 tsp Cajun seasoning
• ¼ tsp garlic powder
• Salt, to taste
• Black pepper, to taste

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Instructions

1️⃣ Cook the shells:
Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside on a tray.

2️⃣ Sauté the aromatics:
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and diced red bell pepper; sauté until softened, about 4–5 minutes. Stir in the garlic and cook for 1 minute more, until fragrant.

3️⃣ Build the filling:
To the skillet, add the shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Stir well to coat and heat through, then transfer to a mixing bowl. Fold in the ricotta, mozzarella, and Parmesan until evenly combined.

4️⃣ Make the creamy Cajun sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream until smooth. Stir in the Cajun seasoning, garlic powder, and season to taste with salt and pepper. Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

5️⃣ Assemble the dish:
Preheat the oven to 375°F (190°C). Spread half of the sauce on the bottom of a 9×13-inch baking dish. Gently stuff each shell with about 2 tablespoons of the chicken-cheese mixture and arrange them in the dish.

6️⃣ Bake:
Pour the remaining sauce evenly over the stuffed shells. Sprinkle additional mozzarella over the top. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until bubbly and golden on top.

7️⃣ Rest and serve:
Let the shells rest for 5 minutes before serving. Garnish with chopped parsley or a light dusting of extra Parmesan, if desired.

Notes

• Make-ahead tip: Assemble the shells and sauce up to one day in advance, cover, and refrigerate. When ready, bake as directed, adding an extra 5–10 minutes if thoroughly chilled.
• Spice level: For extra heat, increase the Cajun seasoning by ½ teaspoon or add a pinch of cayenne pepper to the sauce.
• Chicken options: Use rotisserie chicken for convenience, or swap in cooked and crumbled Andouille sausage for a deeper smoky flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4