Cook Pasta Shells Boil jumbo shells until al dente, drain, and set aside.
Prepare the Filling In a large bowl, mix shredded chicken, ricotta, ½ cup mozzarella, ¼ cup Parmesan, ½ the cream cheese, 1 tbsp Cajun seasoning, garlic powder, and parsley. Stir until creamy.
Make the Cajun Cream Sauce
In a skillet, melt butter, whisk in flour, and cook for 1 minute.
Slowly whisk in chicken broth, then heavy cream.
Stir in remaining cream cheese, 1 cup mozzarella, ¼ cup Parmesan, and remaining Cajun seasoning, onion powder, and smoked paprika.
Simmer until smooth and creamy.
Assemble Spread a layer of sauce in a greased baking dish. Stuff each shell with the chicken mixture and place them in the dish. Pour remaining sauce over the shells and top with extra mozzarella.
Bake Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10 minutes until golden and bubbly.
Serve Garnish with fresh parsley or green onions. Serve hot with garlic bread and a side salad. 🥖🥗
👉 These stuffed shells are creamy, cheesy, and full of Cajun heat – comfort food with a kick!
Would you like me to also give you a one-pot skillet version of this (less cleanup, faster), or keep it as the classic baked pasta style?
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