Creamy Cajun Chicken Stuffed Shells

 

 

 

 

 

 

 

Ingredients

→ Main Ingredients
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
1/2 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
→ Sauce Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
Salt to taste
Pepper to taste

Instruction

Cook pasta shells according to package instructions. Drain and set aside to cool.

Heat olive oil in a skillet over medium heat. Sauté chopped onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute.

Stir in shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Mix well and remove from heat. Let cool slightly. In a bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan cheese. Mix until well blended.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and heavy cream while whisking to prevent lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.

Spread half of the sauce in the base of a 9×13-inch baking dish. Stuff each pasta shell with the chicken mixture and place them in the dish.

Pour the remaining sauce over the stuffed shells and top with additional mozzarella cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.

Let cool for a few minutes before serving. Garnish with parsley if desired.