Cajun Chicken Alfredo Stuffed Shells are the ultimate comfort food with a bold twist. Combining the creamy richness of Alfredo sauce with the spicy zest of Cajun seasoning, this dish offers an indulgent yet well-balanced flavor profile. Large pasta shells are generously stuffed with a creamy mixture of shredded chicken, mozzarella cheese, and Cajun spices, then baked in a velvety Alfredo sauce until bubbly and golden. Whether you’re feeding a family or hosting a dinner party, this dish is guaranteed to impress. Plus, it’s a great make-ahead option that reheats beautifully, perfect for busy weeknights or leisurely weekend dinners.
Why You’ll Love This Recipe
- Combines creamy Alfredo sauce with bold Cajun spice for a unique flavor experience.
- Hearty, satisfying, and versatile—perfect as a main course or a standout side dish.
- Easily customizable to adjust the spice level or substitute ingredients based on dietary preferences.
- A family-friendly option that even picky eaters will enjoy.
- Ideal for dinner parties, potlucks, or casual weeknight meals.
- Great make-ahead dish that reheats beautifully, saving you time on busy days.
Uses accessible ingredients, making it simple yet impressive to prepare.
Preparation Time and Servings:
- Prep time: 25 minutes
- Cook time: 35 minutes
- Total time: 1 hour
- Yield: 6 servings
- Serving Size: 3-4 shells per person
Nutritional Information (per serving):
- Calories: 520
- Carbohydrates: 35g
- Protein: 28g
- Fat: 30g
- Fiber: 2g
- Sugar: 3g
Ingredients
- For the shells:
- 20-24 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 large egg
- For the sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 tablespoon chopped parsley (optional, for garnish)
Step-by-Step Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, garlic powder, smoked paprika, and egg. Mix until well combined and set aside.
- Make the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the Cajun seasoning, black pepper, and salt. Remove from heat.
- Assemble the stuffed shells: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce across the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with 1-2 tablespoons of the chicken mixture and arrange them in the baking dish.
- Add the sauce: Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring all shells are covered. Sprinkle extra mozzarella or Parmesan cheese on top for added cheesiness.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with chopped parsley for garnish, if desired, and serve hot.
Ingredient Background
Jumbo pasta shells are the ideal choice for stuffing due to their shape and size, which perfectly cradle the filling. Rotisserie chicken is a convenient option for the shredded chicken, but you can also use poached or baked chicken breasts. Ricotta cheese adds creaminess, while mozzarella and Parmesan provide the cheesy depth that defines this dish. Cajun seasoning, a blend of spices like paprika, garlic powder, onion powder, and cayenne, delivers the signature spicy flavor. Smoked paprika enhances the smokiness, complementing the overall Cajun profile. The Alfredo sauce, with its rich Parmesan and cream base, balances the spice with its silky texture and mild taste.
Technique Tips
- To prevent the pasta shells from tearing, cook them until just al dente and handle them gently during stuffing.
- Use a piping bag or a plastic bag with the corner snipped off to neatly fill the shells.
- Stir the Alfredo sauce constantly while adding the Parmesan cheese to prevent clumping.
- If you prefer a thicker sauce, let it simmer for a few extra minutes to reduce slightly.
Alternative Presentation Ideas
- Arrange the stuffed shells in individual ramekins for single-serve portions, perfect for dinner parties.
- Create a layered pasta bake by alternating the stuffed shells with layers of Alfredo sauce and extra cheese.
- Serve the stuffed shells over a bed of sautéed spinach or roasted vegetables for added color and nutrition.
Additional Tips for Success
- Taste the filling before adding the egg to ensure the seasoning is to your liking. Adjust as necessary.
- If the Alfredo sauce seems too thick after baking, stir in a splash of milk or cream before serving.
- To save time, you can prepare the filling and sauce a day ahead. Store them in airtight containers in the refrigerator.
Recipe Variations
- Seafood twist: Substitute the chicken with cooked shrimp or crab meat for a seafood-inspired version.
- Vegetarian option: Replace the chicken with sautéed mushrooms, spinach, or a mix of roasted vegetables.
- Extra spicy: Add a pinch of cayenne pepper or diced jalapeños to the filling for a fiery kick.
- Low-carb version: Swap the pasta shells for zucchini boats or bell pepper halves for a low-carb alternative.
Freezing and Storage
- To freeze before baking: Assemble the stuffed shells in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
- To freeze after baking: Let the baked shells cool completely, then transfer to an airtight container and freeze for up to 2 months. Reheat in a covered dish in the oven at 350°F until heated through.
- To store leftovers: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Healthier Twist Ideas
- Use low-fat ricotta and mozzarella to reduce the calorie and fat content.
- Substitute heavy cream with half-and-half or evaporated milk for a lighter Alfredo sauce.
- Add finely chopped vegetables, such as zucchini or bell peppers, to the filling for added fiber and nutrients.
- Opt for whole-grain or gluten-free pasta shells to suit dietary preferences.
Serving Suggestions for Events
Cajun Chicken Alfredo Stuffed Shells are versatile enough for various occasions:
- Weeknight dinner: Pair with a simple green salad and garlic bread for a complete meal.
- Holiday gatherings: Serve as a hearty main course alongside roasted vegetables and mashed potatoes.
- Potluck parties: Prepare the dish in advance and bring it to your event in a disposable baking tray for easy transport and cleanup.
Special Equipment
- A large pot for boiling pasta
- A 9×13-inch baking dish
- A medium saucepan for the Alfredo sauce
- A mixing bowl for the filling
- A piping bag or a plastic bag (optional, for easier filling)
Frequently Asked Questions
1. Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, you can use store-bought Alfredo sauce to save time. However, homemade Alfredo sauce provides a fresher and more flavorful result.
2. How spicy is this dish?
The level of spice depends on the amount of Cajun seasoning used. Start with 1 tablespoon and adjust to your taste. For a milder version, use less seasoning or opt for a store-bought Cajun blend labeled “mild.”
3. Can I prepare this dish ahead of time?
Absolutely! You can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. Just add 5-10 minutes to the baking time if starting from cold.
4. What can I serve with Cajun Chicken Alfredo Stuffed Shells?
Serve with a side of garlic bread, a crisp Caesar salad, or steamed green vegetables like broccoli or asparagus.
5. How do I prevent the shells from sticking together?
Rinse the cooked shells under cold water and toss them with a bit of olive oil to prevent sticking while you prepare the filling.
6. Can I use a different type of pasta?
Jumbo shells are ideal for stuffing, but you could use manicotti or cannelloni as an alternative. Adjust the cooking time as needed.
7. Is there a way to make this recipe gluten-free?
Yes, use gluten-free jumbo shells and ensure the Cajun seasoning and Parmesan cheese are gluten-free.
8. How do I reheat leftovers without drying them out?
Cover the dish with foil and reheat in a 350°F oven until warmed through. You can also add a splash of milk or cream to the sauce before reheating for added moisture.
Conclusion
Cajun Chicken Alfredo Stuffed Shells are the perfect fusion of creamy, cheesy goodness and bold Cajun spice. This dish is easy to prepare, customizable, and sure to become a favorite in your household. Whether you’re feeding a crowd or enjoying a quiet family dinner, these stuffed shells bring a touch of indulgence and excitement to the table. Make them your own with the suggested variations and enjoy the rave reviews they’re sure to receive!
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Cajun Chicken Alfredo Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- For the shells:
- 20–24 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 large egg
- For the sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, Cajun seasoning, garlic powder, smoked paprika, and egg. Mix until well combined and set aside.
- Make the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the Cajun seasoning, black pepper, and salt. Remove from heat.
- Assemble the stuffed shells: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce across the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with 1-2 tablespoons of the chicken mixture and arrange them in the baking dish.
- Add the sauce: Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring all shells are covered. Sprinkle extra mozzarella or Parmesan cheese on top for added cheesiness.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with chopped parsley for garnish, if desired, and serve hot.
- Prep Time: 25 Minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 3-4 shells per person
- Calories: 520
- Sugar: 3g
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g