Creamy Cajun Chicken Stuffed Shells

Pasta

Chicken Filling

Cajun Cream Sauce

Preheat oven to 190°C. Cook pasta shells according to package directions until al dente. Drain and cool on a tray without stacking.

Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened, about 5 minutes. Add garlic and cook 1 additional minute.

Add shredded chicken, Cajun seasoning, paprika, salt, and black pepper to skillet. Stir thoroughly and remove from heat. Allow mixture to cool slightly.

In a mixing bowl, blend the chicken mixture with ricotta, mozzarella, and Parmesan cheese until evenly combined.

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly to prevent lumps. Add Cajun seasoning, garlic powder, and adjust salt and pepper to taste. Simmer, stirring, until thickened, about 5–7 minutes.

Spread half of the prepared sauce in a 23×33 cm baking dish. Stuff each shell with chicken filling and arrange in the dish over the sauce.

Pour remaining sauce over the stuffed shells and sprinkle with extra mozzarella if desired. Cover tightly with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until golden and bubbling.

Allow the dish to cool for several minutes before serving. Optionally garnish with chopped parsley.