Creamy Cajun Chicken Shells (Printable Version)
Tender pasta shells filled with spiced chicken and a blend of cheeses, baked in a creamy sauce.
# Ingredients Required:
→ Pasta
01 -
20 jumbo pasta shells
→ Proteins and Cheeses
02 -
450 grams cooked shredded chicken
03 -
240 milliliters ricotta cheese
04 -
120 grams shredded mozzarella cheese, divided
05 -
60 grams grated parmesan cheese
06 -
115 grams cream cheese, softened
→ Dairy and Seasoning
07 -
240 milliliters heavy cream
08 -
2 tablespoons Cajun seasoning, divided
09 -
2 cloves garlic, minced
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
→ Garnish
12 -
1 tablespoon fresh parsley, chopped
# Guide to Cooking:
01 -
Cook jumbo pasta shells in salted boiling water until just al dente. Drain and rinse under cold water to stop cooking.
02 -
Combine shredded chicken, ricotta, cream cheese, half of the shredded mozzarella, parmesan, minced garlic, 1 tablespoon Cajun seasoning, salt, and black pepper in a mixing bowl.
03 -
Fill each cooked shell generously with the chicken and cheese mixture; set aside.
04 -
Heat heavy cream gently in a saucepan over low heat. Stir in remaining Cajun seasoning and a small amount of garlic, simmer briefly, then remove from heat.
05 -
Pour a layer of the cream sauce into the base of a baking dish. Arrange stuffed shells evenly on top.
06 -
Spoon the remaining cream sauce over the shells and sprinkle with remaining shredded mozzarella cheese.
07 -
Bake at 190°C for 25 minutes until the top is golden and bubbling.
08 -
Remove from oven, garnish with chopped fresh parsley, and serve hot.
# Extra Suggestions:
01 -
To prevent the pasta shells from sticking, rinse them thoroughly under cold water after boiling and handle gently while stuffing.