If you love rich, creamy pasta dishes with a bold Southern twist, these Cajun Chicken Alfredo Stuffed Shells will instantly earn a spot in your dinner rotation. Tender jumbo pasta shells are filled with a cheesy Cajun chicken mixture, smothered in homemade Alfredo sauce, and baked until golden, bubbly perfection. It’s the best of both worlds—comforting Italian-inspired pasta meets bold Louisiana spice!
When I first made these, I knew it would become a go-to recipe for entertaining. It looks fancy, but it’s surprisingly simple to put together, and the flavors are unforgettable.
Why You’ll Love This Recipe
- Southern-Italian Fusion – Creamy Alfredo sauce paired with Cajun spice.
- Weeknight Friendly – Ready in just 35 minutes.
- Cheesy Comfort – Mozzarella, Parmesan, and optional ricotta make the filling rich and indulgent.
- Great for Gatherings – A crowd-pleasing bake perfect for potlucks or family dinners.
Ingredients
- Jumbo pasta shells (about 20)
- 2 cups cooked chicken breast, diced or shredded
- 1 tablespoon Cajun seasoning, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1 cup ricotta cheese (optional)
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
-
Cook the Shells
Boil pasta shells in salted water until al dente. Drain and let cool. -
Prepare the Chicken
Toss cooked chicken with half the Cajun seasoning. Set aside. -
Make the Alfredo Sauce
In a skillet, melt butter over medium heat. Sauté garlic until fragrant. Stir in heavy cream and bring to a simmer. Add Parmesan cheese and the remaining Cajun seasoning. Stir until smooth and slightly thickened. Taste and season with salt and pepper. -
Make the Filling
In a bowl, combine Cajun-seasoned chicken, half of the Alfredo sauce, mozzarella, and ricotta (if using). Mix well. -
Assemble the Shells
Stuff each shell with the filling and arrange in a greased baking dish. Pour remaining Alfredo sauce over the shells. Top with extra mozzarella. -
Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and broil for 2–3 minutes until golden and bubbly. -
Serve
Garnish with fresh parsley and serve warm.
Tips for Success
- Cook extra shells—some may tear during boiling.
- Use rotisserie chicken for a quick shortcut.
- For spicier shells, add a pinch of cayenne pepper or extra Cajun seasoning.
- Let the shells rest a few minutes before serving so the filling sets.
Make It Your Own
- Seafood Twist – Swap chicken for shrimp or crawfish.
- Lighter Version – Use half-and-half instead of heavy cream.
- Vegetarian Option – Replace chicken with sautéed mushrooms or spinach.
Serving Suggestions
- Pair with garlic bread or a simple green salad.
- Serve with roasted veggies for a complete meal.
- Great alongside a crisp white wine or sparkling water with lemon.
Storage & Reheating
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Freeze: Assemble, cover tightly, and freeze up to 2 months. Thaw overnight before baking.
- Reheat: Warm in a 350°F oven until heated through.
Final Thoughts
These Cajun Chicken Alfredo Stuffed Shells are the ultimate comfort food fusion—spicy, creamy, cheesy, and utterly delicious. Whether for a weeknight dinner or a special gathering, they’re guaranteed to impress.
Share Your Southern Comfort!
Made this recipe? Tag @yourhandle and use #CajunAlfredoShells so I can see your cheesy, golden creations!
Cajun Chicken Alfredo Stuffed Shells
Cajun Chicken Alfredo Stuffed Shells – creamy Alfredo, cheesy filling & bold Cajun spice. Perfect weeknight dinner in 35 minutes!
Servings 6
Ingredients
- Jumbo pasta shells about 20
- 2 cups cooked chicken breast diced or shredded
- 1 tablespoon Cajun seasoning divided
- 2 tablespoons butter
- 3 cloves garlic minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese plus more for topping
- 1 cup ricotta cheese optional
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
Cook the Shells
- Boil pasta shells in salted water until al dente. Drain and let cool.
Prepare the Chicken
- Toss cooked chicken with half the Cajun seasoning. Set aside.
Make the Alfredo Sauce
- In a skillet, melt butter over medium heat. Sauté garlic until fragrant. Stir in heavy cream and bring to a simmer. Add Parmesan cheese and the remaining Cajun seasoning. Stir until smooth and slightly thickened. Taste and season with salt and pepper.
Make the Filling
- In a bowl, combine Cajun-seasoned chicken, half of the Alfredo sauce, mozzarella, and ricotta (if using). Mix well.
Assemble the Shells
- Stuff each shell with the filling and arrange in a greased baking dish. Pour remaining Alfredo sauce over the shells. Top with extra mozzarella.
Bake
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and broil for 2–3 minutes until golden and bubbly.
Serve
- Garnish with fresh parsley and serve warm.
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