🌶️ Creamy Cajun Chicken Stuffed Shells

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Savory shredded chicken, bell peppers, and ricotta packed into jumbo shells, smothered in a spicy Cajun cream sauce—this cozy, cheesy bake is a weeknight winner or potluck favorite!

Servings & Timing

  • Prep Time: 25 minutes

  • Cook Time: 30 minutes

  • Total Time: 55 minutes

  • Servings: 6

Dietary Badges: High Protein | Comfort Food | W-W Modifiable

Ingredients

→ Main Ingredients

  • Jumbo pasta shells

  • Cooked chicken, shredded

  • Olive oil

  • Onion, finely chopped

  • Red bell pepper, diced

  • Garlic, minced

  • Cajun seasoning

  • Paprika

  • Salt & black pepper

  • Ricotta cheese

  • Shredded mozzarella cheese

  • Grated Parmesan cheese

→ Sauce Ingredients

  • Butter

  • All-purpose flour

  • Milk

  • Heavy cream

  • Cajun seasoning

  • Garlic powder

  • Salt & pepper

Instructions

  1. Cook pasta shells until al dente. Drain and cool.

  2. Sauté vegetables – In olive oil, cook onions and bell pepper until soft. Add garlic and cook 1 more minute.

  3. Mix filling – Add chicken, Cajun seasoning, paprika, salt, and pepper to skillet. Remove from heat. In a large bowl, combine with ricotta, mozzarella, and Parmesan.

  4. Make sauce – Melt butter, whisk in flour to make a roux. Slowly add milk and cream. Stir in Cajun seasoning, garlic powder, salt, and pepper. Simmer until thickened (~5–7 minutes).

  5. Assemble – Spread half the sauce in a 9×13 baking dish. Stuff shells with chicken filling and place on top. Pour remaining sauce over shells.

  6. Bake – Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until golden.

  7. Serve – Let rest 5 minutes. Garnish with chopped parsley if desired.

Quick Tips

  • Don’t overfill shells—use a small spoon or piping bag for ease.

  • Add crushed red pepper flakes for extra heat.

  • Make it ahead for easy dinner party prep!

💡 Introduction

There’s just something magical about stuffed shells—especially when they’re packed with Cajun-spiced chicken and smothered in a luscious, cheesy cream sauce. These Creamy Cajun Chicken Shells are a dreamy twist on classic Italian comfort food with bold Southern flavor.

I whipped this up on a chilly night when I wanted something rich and warming without being too heavy. One bite, and my family was hooked! Bonus: you can lighten it up with a few easy W-W swaps (and I’ve got those ready for you).

Step-by-Step Cooking Guide

🧄 Sauté the Base

Start by heating olive oil in a pan. Cook the onions and bell peppers until tender. Stir in garlic just long enough to release that irresistible aroma—about 1 minute.

Tip: Use a red bell pepper for color contrast and sweetness that balances the spice.

🍗 Build the Filling

Toss in the shredded chicken and season with Cajun spice, paprika, salt, and pepper. Remove from heat and let cool slightly. Combine with cheeses in a large bowl until creamy and blended.

Make sure the chicken mixture isn’t hot—this keeps the cheese from melting prematurely.

🥛 Make the Cajun Cream Sauce

In a saucepan, whisk butter and flour for a minute to cook off the raw flour taste. Gradually add milk and cream, whisking constantly. Stir in Cajun seasoning, garlic powder, salt, and pepper. Simmer until thickened.

Tip: Keep stirring to prevent clumping and get that silky texture!

🧀 Stuff & Bake

Add a base layer of sauce to your baking dish. Stuff each shell with filling (about 2 tbsp), arrange over the sauce, then pour remaining sauce over top. Add extra mozzarella if you’re feeling cheesy!

Cover and bake for 20 minutes, then uncover to brown that cheesy top.

Ingredient Details & Substitutions

  • Chicken: Leftover rotisserie chicken works perfectly. For a vegetarian version, try sautéed mushrooms or plant-based “chicken” crumbles.

  • Ricotta: For a W-W friendly version, use low-fat or part-skim ricotta.

  • Cajun Seasoning: Use store-bought or mix paprika, garlic powder, onion powder, cayenne, and thyme.

  • Cream Sauce: Swap heavy cream with evaporated milk or half-and-half for a lighter option.

  • Shells: Whole wheat jumbo shells are a great high-fiber alternative if available.

Variations & Serving Suggestions

Flavor Variations

  • 🧅 Add caramelized onions or spinach to the filling for depth.

  • 🌶️ Spice it up with jalapeños or crushed red pepper.

  • 🧀 Try smoked gouda or pepper jack in the filling for bold flavor.

Dietary Tweaks

  • W-W Friendly:

    • Light ricotta

    • Part-skim mozzarella

    • 1% milk + cornstarch instead of flour/cream for sauce

    • Turkey or plant-based chicken

  • Gluten-Free: Use GF flour for the roux and certified GF pasta shells.

Serving Ideas

  • Serve with garlic roasted green beans or a crisp arugula salad.

  • A slice of crusty whole wheat bread is great for sopping up the sauce.

  • Add a side of sautéed zucchini or cauliflower rice for a low-carb boost.

Storage, Reheating & Make-Ahead

Storage

  • Store leftovers covered in the fridge for 3–4 days.

Reheating

  • Reheat in the oven at 325°F covered with foil or microwave individual portions in 90-second bursts.

Freezing

  • Best frozen before baking. Assemble fully, cover tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F for ~45 minutes covered, then 15 minutes uncovered.

Make-Ahead

  • Stuffed shells and sauce can be prepped up to 24 hours ahead. Assemble day-of and bake fresh!

Nutrition Info (Per Serving – 6 total)

  • Calories: ~420 kcal

  • Protein: 28g

  • Carbs: 30g

  • Fat: 22g

  • W-W Points (est.): 9–11 with light modifications

  • Allergens: Gluten, Dairy

FAQs

Q: Can I make this dish spicier?
A: Absolutely! Just increase the Cajun seasoning or add cayenne or hot sauce to the sauce.

Q: What if I don’t have ricotta?
A: Cottage cheese (blended) or Greek yogurt can sub in a pinch—just adjust for moisture.

Q: Can I cook this ahead and freeze leftovers?
A: Yes! It holds up well. Freeze in portions and reheat in the oven for best results.

🧡 Kristy’s Note

This recipe hits all the marks—cozy, cheesy, and full of bold flavor. I love using it as a “clean out the fridge” meal that still feels special. My W-W clients love the lighter tweaks, and my kids? They never leave a shell behind.

More Family Comfort Food Recipes

  • Spinach Artichoke Stuffed Shells (W-W Friendly)

  • Buffalo Chicken Mac Bake

  • Zucchini Lasagna Rolls with Spicy Marinara

💬 Share the Love!

Have you tried these Creamy Cajun Chicken Shells? I’d love to hear how they turned out! Drop your review in the comments, and tag your delicious photos on Instagram with #KristyCooksHealthy—can’t wait to see your cheesy creations!

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