Cajun Chicken Alfredo Stuffed Shells
Cajun Chicken Alfredo Stuffed Shells – creamy Alfredo, cheesy filling & bold Cajun spice. Perfect weeknight dinner in 35 minutes!
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.