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Creamy Cajun Chicken Alfredo Stuffed Shells Recipe

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Indulge in the rich flavors of Cajun Chicken Alfredo Stuffed Shells, where tender jumbo pasta shells are filled with a creamy, cheesy chicken mixture and smothered in a luxurious Alfredo sauce. This dish is a perfect blend of Italian comfort and bold Cajun spices that will leave you craving more.

Ingredients

  • Jumbo pasta shells
  • Boneless, skinless chicken breasts
  • Cajun seasoning
  • Olive oil
  • Diced onion
  • Diced green bell pepper
  • Diced celery
  • Minced garlic
  • Chicken broth
  • Ricotta cheese
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Unsalted butter
  • Heavy cream
  • Salt
  • White pepper
  • Nutmeg
  • Fresh parsley

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, or just slightly undercooked. Drain the shells and immediately rinse them with cold water to stop the cooking process and prevent sticking. Lay them out on a baking sheet or clean kitchen towel to cool completely.
  2. Pat your boneless, skinless chicken breasts dry and then cut them into small, bite-sized cubes, about 1/2-inch pieces. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and generously sprinkle with 1-2 tablespoons of Cajun seasoning. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil if needed. Add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant. Pour in 1/4 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute, then remove from heat.
  4. In a large mixing bowl, combine the cooked Cajun chicken, the sautéed vegetables, ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and an additional teaspoon of Cajun seasoning. Stir everything together until well combined. Season with salt and pepper to taste.
  5. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 3-4 cloves of minced garlic and cook for 1 minute until fragrant. Slowly whisk in 2 cups of heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Gradually whisk in 1 cup of freshly grated Parmesan cheese until it's completely melted and the sauce is smooth and slightly thickened. Season the Alfredo sauce with salt, white pepper, and a tiny pinch of nutmeg.
  6. Preheat your oven to 375°F (190°C). Pour about 1 cup of your creamy Alfredo sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Carefully take each cooked jumbo shell and generously stuff it with the Cajun chicken and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish. Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the top.
  7. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley before serving.

Nutrition

Keywords: Don't overcook the shells; they should be just shy of al dente. Adjust Cajun heat to your liking by tasting your seasoning blend first. You can use store-bought Alfredo sauce if short on time, but consider adding extra garlic or Cajun seasoning to enhance flavor.

Find it online: https://mamablueberry.com/creamy-cajun-chicken-alfredo-stuffed-shells-recipe/