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A spoonful of cajun alfredo pasta.

Cajun Chicken Alfredo Stuffed Shells

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Created by Mariam Ezzeddine
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

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.

Nutrition

Calories: 1207kcal | Carbohydrates: 94g | Protein: 50g | Fat: 70g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 250mg | Sodium: 1003mg | Potassium: 671mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3446IU | Vitamin C: 4mg | Calcium: 762mg | Iron: 3mg
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