Cajun Chicken Alfredo Stuffed Shells
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.
Servings: 4 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