Creamy Cajun Stuffed Shells bring a Southern twist to a comforting Italian classic. Tender jumbo pasta shells are packed with a rich and spicy Cajun-style filling made of chicken, shrimp, and creamy cheese. The dish is baked to perfection in a flavorful sauce that combines the best of Cajun spice and Italian creaminess. It’s a warm, hearty meal that’s perfect for dinner parties or cozy nights in.
Cooking Time: 50 minutes
Servings: 6
Ingredients:
20 jumbo pasta shells
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
½ pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning (plus more to taste)
1 red bell pepper, diced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
1 cup heavy cream
1 cup chicken broth
1 tablespoon butter
Salt and pepper to taste
2 tablespoons chopped parsley for garnish
Instructions:
-
Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente, about 9 minutes. Drain and drizzle with olive oil to prevent sticking. Set aside to cool. -
Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5–6 minutes. Add shrimp and sprinkle with Cajun seasoning. Cook for another 3–4 minutes until the shrimp turn pink and the chicken is cooked through. Remove from the skillet and chop into small pieces. -
Sauté the Vegetables
In the same skillet, add butter, bell pepper, onion, and garlic. Cook for 3–4 minutes until softened and fragrant. Remove from heat and let cool slightly. -
Mix the Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, cooked chicken and shrimp, and sautéed vegetables. Add a pinch of salt, pepper, and an extra dash of Cajun seasoning. Mix until well combined. -
Make the Sauce
In a small saucepan, heat the heavy cream and chicken broth over low heat. Whisk until smooth, then season with Cajun seasoning to taste. Let it simmer for about 3 minutes, then remove from heat. -
Assemble the Dish
Preheat the oven to 375°F (190°C). Pour half of the Cajun cream sauce into the bottom of a baking dish. Stuff each pasta shell generously with the filling and arrange them in the dish. Pour the remaining sauce evenly over the top and sprinkle with extra mozzarella and Parmesan. -
Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the top is bubbly and slightly golden. -
Serve
Garnish with chopped parsley and serve hot. These shells pair beautifully with garlic bread or a simple green salad.
Nutrition (per serving):
Calories: 470
Protein: 34g
Carbohydrates: 26g
Fat: 24g
Fiber: 2g
Sodium: 780mg
Tips:
Use smoked sausage instead of chicken for a deeper Cajun flavor.
Don’t overcook the pasta — slightly firm shells are easier to stuff and hold their shape.
You can make the filling a day ahead and assemble before baking.
Add a pinch of cayenne pepper if you prefer extra heat.
For a lighter version, replace heavy cream with half-and-half or evaporated milk.
