Okay, picture this: it’s a busy Wednesday night, and you want something that screams comfort but also has a little *zing* to spruce up the week. Enter these creamy Cajun chicken stuffed shells — they’re like the cozy hug of pasta you didn’t know you desperately needed. The cheesy filling mixed with that smoky, spicy Cajun kick is pure magic, and the cream sauce? Oh, it wraps everything in a velvety, buttery blanket. Plus, the big pasta shells make stuffing an absolute joy. Trust me, one bite and you’ll want to make these your go-to for night-after-night dinner wins!
Quick Facts
Yield: Serves 4–6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 box (12 oz) jumbo pasta shells
2 cups cooked chicken, shredded (rotisserie chicken works great!)
8 oz cream cheese, softened
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
2 cloves garlic, minced
1 tbsp Cajun seasoning (adjust to taste)
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil
For the Sauce:
2 cups heavy cream
1/2 cup grated Parmesan cheese
1 tsp Cajun seasoning
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper, to taste
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente (usually 10-12 minutes). Drain and rinse with cold water to stop cooking, then set aside on a baking sheet to prevent sticking.
Step 2:
In a large bowl, combine the shredded chicken, softened cream cheese, half of the mozzarella, Parmesan, green onions, minced garlic, Cajun seasoning, smoked paprika, salt, and pepper. Stir until everything is well mixed. This filling should be creamy, cheesy, and packed with flavor.
Step 3:
Stuff each pasta shell generously with the chicken mixture and line them carefully in a greased 9×13 inch baking dish.
Step 4:
Preheat your oven to 375°F. While that’s warming up, make the sauce by heating heavy cream in a saucepan over medium heat. Whisk in Parmesan cheese, Cajun seasoning, cayenne (if using), salt, and pepper. Let it simmer gently until it thickens just a bit — you want it silky but pourable.
Step 5:
Pour the cream sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top for a golden, bubbly finish.
Step 6:
Bake uncovered for about 20 minutes, or until the cheese is melted and bubbly and the sauce is thickened. Let it rest for 5 minutes before serving to let all those flavors settle and the sauce thicken further.
Variations & Tips
Swap chicken for shrimp or sausage if you want a twist.
Add chopped bell peppers or spinach to the filling for extra veggies.
If you want milder spice, reduce Cajun seasoning or omit cayenne pepper.
Use low-fat cream cheese and milk instead of heavy cream for a lighter sauce.
To avoid sticky shells, toss cooked pasta shells lightly with a drizzle of olive oil after draining.
Prep the filling a day ahead to save time on busy nights.
How I Like to Serve It
These stuffed shells are perfect for cozy family dinners, especially when paired with a crisp green salad or roasted veggies. I love serving them with crusty garlic bread to sop up all that creamy Cajun sauce. Bonus points if you make this on chilly fall evenings — the warmth and spice feel just right!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven or microwave.
For food safety, ensure chicken is cooked to an internal temperature of 165°F before mixing in the filling.
Closing: This recipe never fails to bring a little extra joy and creamy, spicy comfort to the dinner table — give it a try and see for yourself!
