If you’re anything like me, you know the joy of a good pasta bake — especially when it’s filled with creamy, cheesy goodness and packed with bold flavor. And let me tell you, these Creamy Cajun Chicken Stuffed Shells check all the boxes. This dish is the perfect mix of comfort food and a little Cajun flair that adds just the right amount of heat to make things exciting without going overboard.
This recipe has quickly become a go-to in our house, especially when we want something hearty and satisfying that’s just a little different from the usual pasta night routine. I first made it on a whim one chilly evening when I had some leftover rotisserie chicken in the fridge and a half-empty box of jumbo pasta shells sitting in the pantry. With a little experimentation and a generous sprinkle of Cajun seasoning, this creamy, flavorful casserole was born — and it’s been a regular dinner favorite ever since.
Whether you’re making it for a cozy weeknight meal, a small dinner party, or meal-prepping for the week ahead, this recipe delivers every single time. The cream sauce is rich and smooth, the filling is savory and cheesy, and the Cajun spices give it just the right edge. Plus, the leftovers are even better the next day (seriously — the flavors deepen and it’s even more delicious).
So, if you’re ready to make something a little indulgent and a whole lot satisfying, let’s jump into the first part of the recipe.
Ingredients You’ll Need
Let’s break it down into two parts: what you’ll need for the stuffed shells and what you’ll need for the Cajun cream sauce.
Main Ingredients:
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20 jumbo pasta shells
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2 cups cooked chicken, shredded
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1 tablespoon olive oil
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½ onion, finely chopped
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon Cajun seasoning
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½ teaspoon paprika
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
Sauce Ingredients:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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½ cup heavy cream
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1 teaspoon Cajun seasoning
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¼ teaspoon garlic powder
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Salt and pepper to taste
STEP 1: Boil the Pasta Shells
Bring a large pot of salted water to a gentle boil. You don’t want a roaring boil because jumbo shells are delicate and can tear easily. Add the shells and cook just until al dente — about 9 to 10 minutes, depending on the brand. You want them firm enough to hold their shape when stuffed.
Once they’re cooked, drain them gently and lay them out on a baking sheet or large plate in a single layer. Drizzle with a bit of olive oil or spray with cooking spray if you like — this helps keep them from sticking together as they cool.
STEP 2: Make the Chicken Filling
While the pasta is cooking, go ahead and start the filling. Heat the olive oil in a skillet over medium heat and add your chopped onion and red bell pepper. Let them cook for about 5 minutes until they’re soft and fragrant. Add in the minced garlic and sauté for another minute.
Next, stir in your shredded chicken (this is a great use for rotisserie chicken), Cajun seasoning, paprika, salt, and black pepper. Give everything a good toss to coat, then take it off the heat.
Transfer this flavorful chicken-veggie mixture to a mixing bowl and fold in the ricotta, mozzarella, and Parmesan cheeses. Stir until everything is creamy, cheesy, and well combined. You should have a thick, hearty filling that holds together nicely.
TIP: If you want to sneak in some greens, a handful of baby spinach stirred into the hot filling works beautifully. It wilts just enough to blend in without overpowering the other flavors.
STEP 3: Prepare the Cajun Cream Sauce
Now for the sauce — it’s what takes this dish from good to seriously amazing.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to make a roux. This step is important — it helps the sauce thicken properly and keeps it from tasting like raw flour.
Slowly whisk in the milk and heavy cream, stirring constantly to keep the sauce smooth. Let it simmer for a few minutes until it thickens enough to coat the back of a spoon — usually about 5 to 7 minutes. Then, stir in the Cajun seasoning and garlic powder. Taste and adjust with a pinch of salt and pepper if needed.
TIP: Don’t be afraid to tweak the spice level here! If you like it extra spicy, add a bit more Cajun seasoning or a dash of cayenne. If you’re cooking for little ones, you can dial it back a notch.
Creamy Cajun Chicken Stuffed Shells: How to Assemble and Bake to Perfection
Now that your pasta shells are cooked, the creamy chicken filling is ready, and that rich Cajun cream sauce is simmering beautifully, it’s time to bring it all together. This is where the magic really happens — that moment when all the layers get nestled into a casserole dish, baked until bubbly, and your kitchen starts to smell like absolute heaven.
In this part, I’ll walk you through stuffing the shells, assembling the dish, baking it to golden perfection, and I’ll share a few handy tips that make this recipe even more foolproof. Whether you’re feeding a hungry family or prepping for guests, this step is straightforward, satisfying, and worth every minute.
Let’s get to the best part — putting it all together!
STEP 4: Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). While the oven is heating, grab your 9×13-inch baking dish and pour in about half of the Cajun cream sauce. Spread it out evenly so it covers the bottom of the dish. This not only helps flavor the pasta from underneath but also keeps the shells from sticking.
Next comes the fun part — stuffing the shells! Take one shell at a time and gently fill it with a spoonful of the chicken-cheese mixture. You don’t need to overstuff; a heaping tablespoon or so usually does the trick. Place each filled shell into the sauced baking dish in a single layer.
Once all the shells are arranged, pour the remaining cream sauce evenly over the top. Try to cover most of the shells with sauce — this helps keep everything moist and creamy while it bakes. Finally, sprinkle a little extra shredded mozzarella over the top for that irresistible cheesy crust.
STEP 5: Bake Until Hot and Bubbly
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. This allows everything to heat through and the flavors to meld together.
After 20 minutes, remove the foil and continue baking for another 10 minutes, just long enough for the cheese on top to melt, bubble, and start to brown slightly. If you like your cheese topping extra golden and crispy, feel free to broil it for the last 1-2 minutes — just watch it closely to avoid burning.
Once it’s done, remove the dish from the oven and let it rest for 5 minutes before serving. This gives the filling time to set up a little and makes it easier to serve neatly.
TIP: If you want to make the dish ahead of time, you absolutely can! Just assemble everything, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, pop it in the oven straight from the fridge — just add an extra 5 minutes to the covered bake time.
Make It Your Own: Easy Add-ins and Variations
One of the best things about this recipe is how customizable it is. Once you’ve made it once, don’t be afraid to play around with the ingredients based on what you love or what you have on hand. Here are a few of my favorite variations:
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Add spinach: Stir in a handful of fresh baby spinach to the filling for a touch of green and added nutrition.
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Try different cheeses: Smoked gouda, fontina, or pepper jack all bring a unique flavor twist.
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Use spicy sausage instead of chicken: Cooked and crumbled andouille sausage works beautifully in place of the shredded chicken for an even bolder Cajun kick.
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Add mushrooms: Sautéed mushrooms bring a savory, earthy flavor that pairs really well with the creamy sauce.
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Make it vegetarian: Swap the chicken for roasted vegetables like zucchini, mushrooms, and spinach, and increase the seasoning a bit to maintain the flavor balance.
Serving Suggestions
This dish is rich and creamy, so I like to serve it with something fresh and light on the side to balance things out. A crisp green salad with a lemon vinaigrette is perfect, or even just a side of steamed broccoli or green beans. And of course, garlic bread is always a good idea — it’s perfect for soaking up that Cajun cream sauce!
Creamy Cajun Chicken Stuffed Shells: FAQs and Final Thoughts
You’ve prepped, stuffed, baked, and now you’re probably wondering: what’s the best way to store leftovers? Can this be made ahead for busy nights? And what if I don’t have ricotta on hand? You’re not alone — these are some of the most common questions I get about this recipe, so I’ve rounded them up right here to help you feel even more confident in the kitchen.
Whether it’s your first time making stuffed shells or you’re a seasoned pasta-bake pro looking for something new, this recipe is super adaptable and pretty forgiving. Let’s dig into some helpful tips before we wrap things up.
Frequently Asked Questions
Can I make these stuffed shells ahead of time?
Absolutely! You can fully assemble the dish (right up to the point of baking), then cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, place the dish directly into the oven from the fridge and add 5 extra minutes to the covered baking time.
Can I freeze this dish?
Yes, this recipe freezes well. Assemble the stuffed shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and bake as directed, again adding a few extra minutes if it’s still a bit cold in the center.
What can I use instead of ricotta cheese?
If you’re out of ricotta or just not a fan, you can substitute it with cottage cheese or mashed cream cheese. Just make sure it’s soft and easy to mix into the filling. Some people even use a little plain Greek yogurt for a lighter twist.
Is there a vegetarian version of this recipe?
You bet! Swap the chicken for roasted vegetables — think zucchini, mushrooms, or spinach. Keep the same seasonings, or add a touch more Cajun seasoning to punch up the flavor.
Can I adjust the spice level?
Definitely. Cajun seasoning varies by brand, so taste yours first. If you’re worried about heat, start with half the amount and adjust from there. You can also leave out the paprika or add a pinch of cayenne if you want more of a kick.
What’s the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, covered with foil. Or, pop a single serving in the microwave for 1-2 minutes, depending on your microwave’s strength. If the sauce has thickened in the fridge, add a splash of milk before reheating to loosen it up.
Do I need to cover the dish when baking?
Yes — for the first 20 minutes. Covering the dish traps in moisture and ensures the filling gets heated through without drying out. Removing the foil for the final 10 minutes helps the cheese on top get bubbly and golden.
Final Thoughts
There’s just something so satisfying about digging into a dish that’s creamy, cheesy, and full of bold flavor. These Creamy Cajun Chicken Stuffed Shells deliver on all fronts — a little spicy, ultra-comforting, and perfect for when you want something hearty and homemade.
What I love most about this recipe is how versatile it is. Whether you’re using up leftover chicken, trying a vegetarian version, or adding your own twist with different cheeses or veggies, it’s easy to make it your own. And it always feels like a special treat — even if it’s just a regular weeknight.
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Creamy Cajun Chicken Stuffed Shells
Description
A rich and satisfying casserole of jumbo pasta shells filled with tender shredded chicken in a blend of creamy ricotta, mozzarella and Parmesan, all seasoned with a kick of Cajun spices. Topped with a velvety homemade cream sauce and extra cheese, this dish delivers layers of flavor and comfort in every bite.
Ingredients
Main Ingredients
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
½ onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Sauce Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
1 teaspoon Cajun seasoning
¼ teaspoon garlic powder
salt to taste
pepper to taste
Instructions
Bring a large pot of salted water to a gentle boil and add the jumbo shells. Cook until just al dente, drain, and transfer to a baking sheet to cool slightly and prevent sticking.
Meanwhile, heat the olive oil in a skillet over medium heat and sauté the chopped onion and red bell pepper until softened, about five minutes. Add the minced garlic and cook one more minute until fragrant. Stir in the shredded chicken, Cajun seasoning, paprika, salt and black pepper, then remove from the heat. Transfer the mixture to a mixing bowl and fold in the ricotta, mozzarella and Parmesan until evenly combined.
In a separate saucepan, melt the butter over medium heat, whisk in the flour and cook for one minute. Gradually pour in the milk and heavy cream, whisking continuously to keep the sauce smooth. Stir in the Cajun seasoning and garlic powder, season with salt and pepper, and let the sauce simmer until it thickens enough to coat the back of a spoon, about five to seven minutes.
Preheat the oven to 375°F (190°C). Spread half of the cream sauce in the bottom of a 9×13-inch baking dish. Stuff each cooled pasta shell with the chicken-cheese filling and arrange them in the dish. Pour the remaining sauce evenly over the shells and sprinkle additional mozzarella on top. Cover with foil and bake for twenty minutes, then remove the foil and bake another ten minutes until the cheese is bubbly and lightly golden.
Allow the dish to rest for five minutes before serving, then garnish with chopped parsley or green onions if desired.
Notes
For extra depth add a handful of baby spinach to the chicken mixture before stuffing. To make ahead, assemble through step five, cover and refrigerate up to 24 hours; bake directly from the fridge, adding five minutes to the covered bake time. Leftovers keep well and the flavors intensify on day two.
