Ingredients
Scale
- 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