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–+ servings
Cajun Chicken Shells

Cajun Chicken Shells

Spice up your dinner with Cajun Chicken Shells! This creamy, cheesy dish combines bold cajun flavors with tender pasta for a comforting yet exciting meal. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon cajun seasoning
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan
  • 2 cups fresh spinach, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated parmesan (for Alfredo sauce)

Equipment

  • Large Pot
  • Baking Dish (9x13 inches)
  • Saucepan for Alfredo Sauce
  • Mixing Bowls
  • Measuring Cups and Spoons

Method
 

  1. Cook jumbo pasta shells according to package instructions until al dente; drain and rinse under cold water to stop cooking.
  2. In a large bowl, combine shredded chicken, cajun seasoning, ricotta, half of the mozzarella, half of the parmesan, egg, and chopped spinach; mix until smooth.
  3. Melt butter in a saucepan over medium heat, add minced garlic, and sauté until fragrant, then pour in heavy cream and bring to a gentle simmer; stir in grated parmesan until the sauce thickens.
  4. Preheat oven to 350°F (180°C) and spread a thin layer of Alfredo sauce in a baking dish; fill each shell with the chicken mixture and place in the dish.
  5. Cover the filled shells with the remaining Alfredo sauce and sprinkle with the leftover cheeses; cover with aluminum foil and bake for 20 minutes.
  6. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly; let rest for 5 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 12gCholesterol: 85mgSodium: 750mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Don’t overfill the shells to prevent bursting during baking. For a lighter sauce, consider using half-and-half instead of heavy cream. Leftovers can be stored in the fridge for up to 3 days and taste even better the next day. Double the recipe and freeze half for a quick meal later. Garnish with fresh parsley for an added touch before serving.
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