Creamy Cajun Chicken Shells

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Main Ingredients
20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
1/2 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
→ Sauce Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
Salt to taste
Pepper to taste

Instructions

Cook jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain thoroughly and set aside to cool.
Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced red bell pepper; sauté for approximately 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Incorporate shredded chicken, Cajun seasoning, paprika, salt, and black pepper into the skillet. Stir until well mixed and heated through. Remove from the heat and let cool slightly. In a large bowl, combine this mixture with ricotta cheese, shredded mozzarella, and grated Parmesan. Mix thoroughly until homogenous.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, ensuring a smooth consistency. Add Cajun seasoning, garlic powder, salt, and pepper. Continue to simmer, whisking frequently, until the sauce thickens, about 5–7 minutes.
Spread half of the prepared sauce evenly across the bottom of a 33×23 cm (9×13-inch) baking dish. Generously fill each cooked shell with the chicken and cheese mixture, then arrange them atop the sauce in the dish.
Pour the remaining sauce evenly over the stuffed shells. Top with additional shredded mozzarella cheese if desired. Cover the dish with foil and bake in a preheated oven at 190°C for 20 minutes. Uncover and bake for a further 10 minutes, or until the top is golden and bubbling.
Allow the baked shells to cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.