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Cajun Chicken Alfredo Stuffed Shells offer something new and exciting for dinner. Top Cajun spiced chicken and ricotta stuffed shells with alfredo sauce for a pasta dish loaded with the creole flavors you love. The combination of Cajun seasoning with garlic and red pepper flakes gives the cheesy chicken filling of these Cajun stuffed shells a complex and spicy flavor.
Cajun chicken and alfredo stuffed shells is an impressive dinner that is ready in just 35 minutes. Chicken alfredo pasta is simple enough for a weeknight meal yet perfect for serving guests. You’ll love the creamy chicken filling, tender cooked pasta shells, silky alfredo sauce, and the spicy creole flavors in this cajun stuffed shells recipe.
If you love stuffed shells, try my Cheesy Chicken Broccoli Pasta Shells or Spinach Artichoke Stuffed Shells.
Why You’ll Love This Cajun Stuffed Shells Recipe
- It brings the flavor. Kick classic chicken alfredo in the pants with cajun seasoning and red pepper flakes.
- It’s quick. Prepare this Cajun alfredo pasta in just 35 minutes. It’s also easy to make ahead.
- It’s comforting. If you love spicy food, you will love the delightful combination of cheese, chicken, pasta and heat.
Ingredients for Alfredo Stuffed Shells
- Pasta: you will need a package of large pasta shells. You can also use manicotti shells. Substitute gluten free pasta if desired.
- Mozzarella Cheese: melt shredded mozzarella cheese over the pasta shells.
- Parsley and Crushed Red Pepper: to garnish.
For the Chicken Filling
- Cheese: use ricotta cheese and freshly grated parmesan cheese to make a creamy filling.
- Chicken: shredded rotisserie chicken or leftover chicken is perfect for this recipe.
- Egg: a room-temperature egg acts as a binder for the filling.
- Sour Cream: for extra creaminess.
- Seasonings: combine Cajun seasoning, Italian seasoning, black pepper, salt and fresh parsley.
For the Cajun Alfredo Sauce
- Butter: use unsalted butter to have control over the dish’s saltiness.
- Garlic: freshly minced garlic will have more flavor than dried garlic or garlic powder.
- Heavy Cream: you can substitute half and half or milk if you prefer.
- Parmesan Cheese: freshly grated parmesan cheese makes a silky, creamy sauce.
- Cajun Seasonings: Carry the Cajun flavor throughout the dish. Omit if you prefer a less spicy pasta.
How To Make Stuffed Shells
- Prepare the equipment. Preheat the oven to 350 degrees F.
- Cook the pasta. Cook the pasta shells according to the package instructions and set them aside.
- Prepare the filling. Meanwhile, prepare the chicken filling by combining the ingredients; ricotta cheese, chicken, egg, parmesan cheese, sour cream, cajun seasonings, Italian seasonings, black pepper, salt, and parsley. Mix it until well combined.
- Stuff the shells. Stuff the shells with the prepared chicken mixture and set it aside.
- Make the alfredo sauce. Heat a skillet on medium flame, melt the butter and add minced garlic. Cook for a minute. Stir in the heavy cream along with the parmesan cheese and cajun seasonings. Let it simmer for 4-5 minutes until the sauce slightly thickens.
- Prepare the baking dish. Pour the sauce over the baking dish, arrange the stuffed pasta shells and sprinkle the mozzarella cheese on top.
- Bake. Bake the stuffed shells for 18-20 minutes until the cheese has melted. Garnish the pasta with parsley and red pepper flakes before serving.
Tips To Make Chicken Alfredo Shells
- Don’t overcook the pasta. Cook to al dente or even slightly undercooked for easy filling, as it will continue to cook as it bakes.
- Let the shells cool completely before trying to fill them.
- Use leftover or shredded rotisserie chicken to save yourself some time. You can undoubtedly make chicken just for this recipe, but why bother?
- Use a one-tablespoon cookie scoop to fill the shells.
- Adjust the spiciness by reducing the amount of Cajun seasoning and eliminating the red pepper flakes if desired.
- Pour the alfredo sauce into the bottom of the baking dish rather than over the top of the shells.
Frequently Asked Questions
Yes! Prepare this recipe up to 24 hours in advance and cover it with plastic wrap before storing it in the fridge. Bake when ready and serve.
This recipe definitely has a kick. You can adjust the spiciness by reducing the amount of cajun seasoning or omitting the red pepper flakes.
Pasta shells are large pasta noodles that are perfect for filling. They are often filled with a combination of cheese, meat and vegetables and covered with a tomato sauce or cream-based sauce before being baked in the oven.
Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently in the microwave until warmed through.
After assembling, wrap with plastic wrap and foil and freeze before baking. Freeze for up to 3 months, defrost overnight in the fridge, and then bake as directed.
These Cajun stuffed shells pair perfectly with steamed veggies, Homemade Roasted Garlic Bread or Cheesy Pesto Breadsticks to sop up the flavorful alfredo sauce.
More Cajun Recipes
- Creamy Cajun Salmon
- Creamy Cajun Chicken Pasta
- Cajun Chicken Mac and Cheese
- Creamy Cajun Chicken
- Creamy Cajun Shrimp Pasta
I hope you enjoy all the recipes I share with you, including this delicious Stuffed shells with alfredo sauce recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Cajun Chicken Alfredo Stuffed Shells
Ingredients
- 1 pound jumbo pasta shells
For chicken filling
- 15 oz ricotta cheese, full fat or low fat
- 1 cup cooked chicken, shredded
- 1 whole egg
- ½ cup parmesan cheese, grated
- ¼ cup sour cream
- ½ tablespoon cajun seasonings
- 1 teaspoon Italian seasonings
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons parsley, chopped
For the sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups heavy cream
- ½ cup parmesan cheese, grated
- ½ tablespoon cajun seasonings
- 1 cup mozzarella cheese, shredded
- Chopped parsley, to garnish
- Crushed red pepper, to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta shells according to the package instructions and set them aside.
- Meanwhile, prepare the chicken filling by combining the ingredients; ricotta cheese, chicken, egg, parmesan cheese, sour cream, cajun seasonings, Italian seasonings, black pepper, salt, and parsley. Mix it until well combined.
- Stuff the shells with the prepared chicken mixture and set it aside.
- Heat a skillet on medium flame, melt the butter and add minced garlic. Cook for a minute.
- Stir in the heavy cream along with the parmesan cheese and cajun seasonings. Let it simmer for 4-5 minutes until the sauce slightly thickens.
- Pour the sauce over the baking dish, arrange the stuffed pasta shells and sprinkle the mozzarella cheese on top.
- Bake the stuffed shells for 18-20 minutes until the cheese has melted. Garnish the pasta with parsley and red pepper flakes before serving.
Notes
- Don’t overcook the pasta. Cook to al dente or even slightly undercooked for easy filling, as it will continue to cook as it bakes.
- Let the shells cool completely before trying to fill them.
- Use leftover or shredded rotisserie chicken to save yourself some time. You can undoubtedly make chicken just for this recipe, but why bother?
- Use a one-tablespoon cookie scoop to fill the shells.
- Add fully cooked chicken to this recipe.
- Adjust the spiciness by reducing the amount of cajun seasoning and eliminating the red pepper flakes if desired.
- Pour the alfredo sauce into the bottom of the baking dish rather than over the top of the shells.
