Looking for a recipe that’s both comforting and packed with a spicy kick? These Cajun Chicken Stuffed Shells are exactly what you need! This dish combines the creamy, cheesy goodness of stuffed pasta with the bold, zesty flavors of Cajun-seasoned chicken. It’s a crowd-pleaser that’s surprisingly easy to make, making it perfect for a weeknight dinner or a weekend gathering.
What is Cajun Chicken Stuffed Shells?
Have you ever stopped to wonder why they’re called “stuffed shells”? I mean, wouldn’t you rather be stuffed with shells than the other way around? Okay, I’m kidding! But seriously, naming culinary creations is an art form.
Legend has it that a particularly hungry Italian grandma once yelled, “I’m gonna stuff these shells so full of goodness, you’ll forget all about your troubles!” So, if the way to a man’s heart is through his stomach, then consider these Cajun Chicken Stuffed Shells a fast-track ticket to Flavor Town. Ready to create some edible love? Give this recipe a try and become the stuffing champion you were always meant to be!
Why You’ll Love This Cajun Chicken Stuffed Shells:
This Cajun Chicken Stuffed Shells recipe is a flavorful journey you won’t regret taking! Imagine sinking your teeth into a tender pasta shell bursting with spicy, savory chicken and creamy cheese. Not only does this dish tantalize your taste buds, but it also saves you money compared to ordering takeout.
The secret? It’s all in that homemade Cajun seasoning and creamy sauce, making each bite a little fiesta in your mouth. If you’re looking for another cheesy pasta adventure, why not try our creamy seafood pasta bake? Tempted yet? Roll up your sleeves and get ready to cook – you won’t be disappointed!
Key Ingredients for Cajun Chicken Stuffed Shells:
Here’s what you’ll need to bring this Cajun masterpiece to life. This visual guide shows you exactly what to grab at the store, so there’s no guessing!
- Jumbo Pasta Shells: 1 box (about 24 shells)
- Chicken Breast: 1.5 lbs, cooked and shredded
- Cream Cheese: 8 oz, softened
- Ricotta Cheese: 15 oz
- Cheddar Cheese: 1 cup, shredded
- Monterey Jack Cheese: 1 cup, shredded
- Cajun Seasoning: 2-3 tbsp (adjust to your spice preference)
- Onion: 1, chopped
- Bell Pepper: 1, chopped (any color)
- Garlic: 2 cloves, minced
- Diced Tomatoes: 1 (14.5 oz) can, drained
- Tomato Sauce: 1 (15 oz) can
- Heavy Cream: 1/2 cup
- Olive Oil: 2 tbsp
- Fresh Parsley: 1/4 cup, chopped (for garnish)
- Salt & Pepper: To taste
How to Make Cajun Chicken Stuffed Shells:
This recipe is surprisingly straightforward! You’re basically cooking the shells, whipping up a cheesy-chicken filling, stuffing those shells like a pro, and baking it all in a delicious tomato-cream sauce. The total preparation time is about 30 minutes, and cook time is another 30 minutes, for a satisfying meal ready in under an hour!
Step-by-Step Instructions:
Step 1: Cook the Pasta Shells
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente (about 8-10 minutes). Drain the shells and rinse them with cold water to prevent sticking. Set aside.
Step 2: Prepare the Chicken Mixture
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until softened (about 5-7 minutes).
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Stir in the cooked, shredded chicken, Cajun seasoning, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken is well coated and heated through.
- Remove from heat and set aside to cool slightly.
Step 3: Make the Cheese Filling
- In a large bowl, combine the softened cream cheese, ricotta cheese, cheddar cheese, and Monterey Jack cheese. Mix well until smooth and creamy.
- Add the Cajun chicken mixture to the cheese filling and stir until everything is evenly combined.
Step 4: Prepare the Tomato Cream Sauce
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced tomatoes and tomato sauce.
- Stir in the heavy cream and bring the sauce to a simmer. Season with salt and pepper to taste.
Step 5: Stuff the Pasta Shells
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the tomato cream sauce on the bottom of a 9×13 inch baking dish.
- Using a spoon or a small ice cream scoop, fill each cooked pasta shell with the chicken and cheese mixture.
- Arrange the stuffed shells in the baking dish, ensuring they are nestled closely together.
Step 6: Bake the Stuffed Shells
- Pour the remaining tomato cream sauce over the stuffed shells, ensuring they are well coated.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
Step 7: Garnish and Serve
- Remove the baking dish from the oven and let the stuffed shells rest for a few minutes before serving.
- Garnish with fresh chopped parsley and serve hot.
What to Serve Cajun Chicken Stuffed Shells With:
These Cajun Chicken Stuffed Shells are a complete meal on their own, but adding a few complementary dishes can really elevate the dining experience. A crisp garden salad with a vinaigrette dressing provides a refreshing contrast to the rich, creamy pasta. Some garlic bread is also a great addition, perfect for soaking up any leftover sauce. To quench your thirst, consider serving a chilled glass of white wine or iced tea. These pairings will create a balanced and satisfying meal.
Top Tips for Perfecting Cajun Chicken Stuffed Shells:
- Don’t overcook the pasta: Al dente shells are easier to stuff and hold their shape better during baking.
- Spice it up (or down): Adjust the amount of Cajun seasoning based on your personal preference. For a milder flavor, use less seasoning; for more heat, add a pinch of cayenne pepper.
- Get creative with the cheese: Feel free to experiment with different cheese blends. Pepper jack cheese adds an extra kick!
- Prevent sticking: Rinsing the cooked shells with cold water helps prevent them from sticking together.
- Prep ahead: The chicken and cheese filling can be made a day in advance. Store it in the refrigerator until you’re ready to stuff the shells.
- Browning the cheese: For a more browned and bubbly topping, broil the stuffed shells for the last few minutes of baking, keeping a close eye to prevent burning.
Storing and Reheating Tips:
Storing:
- Refrigerating: Let the baked Cajun Chicken Stuffed Shells cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- Freezing: For longer storage, freeze the stuffed shells. Allow them to cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
Reheating:
- Refrigerated: Preheat your oven to 350°F (175°C). Place the refrigerated stuffed shells in a baking dish, cover with foil, and bake for 20-25 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, or until heated through.
- Frozen: Preheat your oven to 350°F (175°C). Place the frozen stuffed shells in a baking dish, cover with foil, and bake for 40-45 minutes, or until heated through. Alternatively, thaw the frozen stuffed shells in the refrigerator overnight before reheating in the oven or microwave.
Final Thoughts:
These Cajun Chicken Stuffed Shells are a delicious way to bring some spice and comfort to your dinner table. Whether you’re cooking for a crowd or just looking for a satisfying weeknight meal, this recipe is sure to be a hit. So, gather your ingredients, put on some music, and get ready to create a flavor explosion! Don’t forget to share your culinary adventures on social media – we can’t wait to see your creations!
FAQs:
Q: Can I use ground chicken instead of chicken breast?
A: Yes, ground chicken works perfectly well. Just make sure to cook it thoroughly before adding it to the cheese mixture.
Q: Can I make this vegetarian?
A: Absolutely! Substitute the chicken with cooked lentils, black beans, or chopped vegetables like zucchini and mushrooms.
Q: Can I use a different type of pasta sauce?
A: Of course! While the tomato cream sauce provides a lovely richness, you can use a jarred marinara sauce, Alfredo sauce, or even a pesto sauce for a different flavor profile.
Q: What if I don’t have all the cheeses listed?
A: Feel free to substitute with whatever cheese you have on hand. Mozzarella, provolone, and Parmesan cheese all work well in this recipe.
Q: Can I add vegetables to the filling?
A: Yes! Spinach, mushrooms, and bell peppers are great additions. Sauté them before adding them to the chicken and cheese mixture.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest