A few winters ago, during a quiet Thursday, I helped my old friend Ellen pack up her classroom. We chatted between boxes about her students and the cozy meals she’d miss once retired. Her mention of childhood trips to New Orleans unlocked memories for me, those vibrant spices, the smoky warmth in my grandmother’s gumbo.
By the time lunch rolled around, I was already craving something hearty, with that same Southern comfort. Back home, I pulled out jumbo pasta shells, shredded leftover chicken, peppers, and spices. As I sautéed the onions and peppers, the Cajun seasoning filled my kitchen with that familiar, spicy-sweet scent.
Stuffing shells with creamy ricotta and chicken felt like playing with a puzzle simple but satisfying. When I poured that velvety sauce over the shells and slid them into the oven, I thought of Ellen’s classroom, once filled with laughter and chatter.
When dinner was served, the cheese bubbled golden, and the first bite was warm and indulgent. I sent a photo to Ellen on her last day, she replied with a smiling face and a promise to try it herself. That dish has found a permanent place on my dinner rotation ever since.
Short Description
Creamy Cajun Chicken Stuffed Shells combine tender chicken, cheese, and Cajun-spiced veggies wrapped in jumbo pasta shells, baked in a luscious cream sauce for a comforting, flavorful dinner.
Key Ingredients
Main
- 20 jumbo pasta shells
- 2 cups cooked, shredded chicken
- 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
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 tsp Cajun seasoning
- ¼ tsp garlic powder
- Salt and pepper to taste
Tools Needed
- Large pot for pasta
- Large skillet
- 9×13-inch baking dish
- Saucepan
- Whisk
- Mixing bowl
Cooking Instructions
Step 1: Cook Shells
Boil pasta according to package until al dente. Drain, rinse under cold water, and set aside.
Step 2: Sauté Veggies & Chicken
Heat olive oil in skillet over medium heat. Add onion and bell pepper, sauté until softened (5 minutes). Stir in garlic, spices, salt, and pepper. Add chicken, mix well, and remove from heat.
Step 3: Mix Cheese Filling
In a bowl, combine ricotta, mozzarella, Parmesan, and the chicken mixture. Stir until evenly mixed.
Step 4: Make Cajun Cream Sauce
Melt butter in saucepan over medium heat. Whisk in flour, cook 1 minute. Gradually whisk in milk and cream, stirring until sauce thickens (5–7 minutes). Season with Cajun seasoning, garlic powder, salt, and pepper.
Step 5: Assemble & Bake
Preheat oven to 375°F (190°C). Spread half the sauce on the bottom of a 9×13‑inch dish. Fill each shell and arrange in the pan. Pour remaining sauce over shells. Optionally top with extra mozzarella.
Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest for 5 minutes before serving.
Why You’ll Love This Recipe
Flavor Explosion: Creamy cheese and mild Cajun heat create a comforting yet spirited bite.
Family-Friendly: Mild spices with big taste—kids and adults enjoy it.
Prep-Friendly: Can make filling ahead; bake when ready.
One-Pan Dinner: Hearty and satisfying, minimal cleanup.
Customizable: Swap chicken for sausage or use gluten-free shells.
Mistakes to Avoid & Solutions
Shells falling apart:
  Solution: Cook al dente and rinse cold to stop softening.
Sauce too thin:
  Solution: Be patient when thickening—simmer until it coats a spoon.
Unevenly seasoned shells:
  Solution: Mix spices thoroughly into chicken mixture.
Soggy top:
  Solution: Uncover only in the last 10 minutes for a lightly crisp finish.
Serving and Pairing Suggestions
Serve in the baking dish for family-style comfort
Brighten with a crisp arugula or spinach salad
Pair with garlic bread to sop up creamy sauce
Add a glass of white wine or lemonade for balance
Garnish with parsley or chives for fresh color
Storage and Reheating Tips
To store: Cover and refrigerate for up to 3 days
To reheat: Warm in oven at 350°F for 10–12 minutes until heated through
Avoid microwave: It can make sauce grainy—oven preserves texture
FAQs
1. Can I use store-bought Cajun seasoning?
Yes, just check the salt content and adjust accordingly.
2. Can I substitute light cream?
Light cream works, but sauce will be thinner—cook longer to thicken.
3. Can I freeze this?
Freeze before baking in a freezer-safe dish; bake from frozen for 25–30 minutes under foil, then uncover and bake another 15 minutes.
4. Is it spicy?
It has a gentle warmth; increase Cajun seasoning or add red pepper flakes to boost heat.
5. Can I add veggies?
Absolutely, spinach, mushrooms, or zucchini work well. Sauté with peppers.
Tips & Tricks
Grate cheese fresh for best melt and flavor
Let shells cool slightly before stuffing to prevent splintering
Use heavy-duty foil to retain steam in baking
Stir sauce continuously to prevent lumps
Make a double batch of sauce—freeze extra for future pasta dishes
Recipe Variations
Sausage Addition:
Brown 1 cup Italian sausage and mix into chicken filling.
Veggie Boost:
Add 1 cup sautéed spinach or mushrooms into the cheese mixture.
Spicy Cajun:
Use hot Cajun seasoning and top with sliced jalapeños before baking.
Cheesy Crust:
Sprinkle breadcrumbs and Parmesan on top before baking for crisp texture.
Final Thoughts
Around my dinner table, Creamy Cajun Chicken Stuffed Shells always bring warmth and smiles. The blend of cheesy comfort and gentle spice has made it a go-to for quiet weeknights, potlucks, or spontaneous supper guests.
After I plated the dish last Sunday, my daughter reached for a second shell before the first one was gone, that’s the sign of a recipe worth sharing. I hope it becomes one of yours too: easy to make, satisfying to eat, and perfect for connecting over the table.
Creamy Cajun Chicken Stuffed Shells
Print ThisIngredients
- Main
- 20 jumbo pasta shells
- 2 cups cooked, shredded chicken
- 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
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 tsp Cajun seasoning
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
Step 1: Cook Shells
Boil shells until al dente. Drain, rinse under cold water, and set aside.
Step 2: Sauté Veggies & Chicken
Sauté onion and bell pepper in olive oil for 5 minutes. Add garlic, spices, salt, pepper, and chicken. Mix well, then remove from heat.
Step 3: Mix Cheese Filling
Combine ricotta, mozzarella, Parmesan, and chicken mixture in a bowl. Stir until evenly blended.
Step 4: Make Cajun Cream Sauce
Melt butter, whisk in flour, and cook 1 minute. Slowly add milk and cream. Simmer 5–7 minutes until thickened. Season with Cajun spices, garlic powder, salt, and pepper.
Step 5: Assemble & Bake
Preheat oven to 375°F (190°C). Spread half the sauce in a 9×13-inch dish. Stuff shells with filling and arrange in the dish. Pour remaining sauce over top.
Cover with foil and bake 20 minutes. Uncover and bake 10 more until golden and bubbling. Let rest 5 minutes before serving.
