Name: Creamy Cajun Stuffed Pasta Shells Recipe
Prep time: 20 min
Cook time: PT-489381H49M7S
Total time: PT-489381H49M7S
Cuisine: Italian-American
Ingredients: 12 oz. jumbo pasta shells; 1 lb. boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tsp. plus 2 tbsp. store-bought or homemade Cajun seasoning, divided; 1 Tbsp. extra-virgin olive oil; 2 large eggs; 15 oz. ricotta cheese; 1 cup shredded low-moisture mozzarella; 1 Tbsp. chopped fresh parsley, plus more for garnish; 12 oz. (about 4 links) cooked smoked chicken andouille sausage, casings removed, chopped; 2 Tbsp. unsalted butter, divided; 3 cloves garlic, grated; 1 Tbsp. tomato paste; 1 1/2 cups low-sodium chicken broth; 1 1/2 cups heavy cream; 2 cups finely grated Parmesan cheese; 3 Tbsp. all-purpose flour

Jump to Recipe· 4.8 from 88 reviews

If you’re on the hunt for a comfort meal that’s creamy, flavorful, and just a little bit indulgent, you’re going to love what I have for you. This Creamy Cajun Stuffed Pasta Shells Recipe has quickly become a favorite in my kitchen – it’s that perfect blend of cheesy goodness with a kick of Cajun spice that’s just irresistible. When I first tried this dish, I was blown away by how the smoky sausage and tender shredded chicken meld with the luscious sauce inside those tender pasta shells. Stick with me and I’ll show you all my tips for making it just right every time!

❤️

Why You’ll Love This Recipe

Bold Flavors: The smoky sausage and authentic Cajun seasoning create a rich, punchy flavor profile that’s anything but boring.
Creamy & Comforting: The sauce is ultra creamy and cheesy, making every bite feel like a warm hug on a plate.
Family Favorite: My family literally goes crazy for this dish – it’s perfect for weeknights or casual dinner parties alike.
Great Make-Ahead Option: You can prep it in advance and bake it fresh when you’re ready, which is a huge time-saver.

The dish shows four stuffed pasta shells on a white plate with a light brown rim, placed on a white marbled surface. Each shell is filled with a creamy mixture and covered with an orange-colored sauce, slightly textured and garnished with small green herb leaves sprinkled on top. One shell is partly open, revealing a creamy beige filling with some small bits inside. A silver fork rests on the right side of the plate near the shells. Some sauce and herbs are smeared lightly on the plate around the pasta shells. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Cajun Stuffed Pasta Shells, Cajun stuffed pasta, creamy stuffed pasta recipes, Cajun pasta dishes, flavorful stuffed pasta

Ingredients You’ll Need

The magic behind this Creamy Cajun Stuffed Pasta Shells Recipe really starts with quality ingredients that balance creamy textures and bold, spicy notes. I always suggest getting fresh herbs and authentic andouille sausage for the best experience.

Flat lay of jumbo pasta shells arranged near shredded cooked chicken breast pieces, a few links of smoked andouille sausage chopped, two whole uncracked brown eggs, a small mound of fresh ricotta cheese, a small pile of shredded low-moisture mozzarella, finely grated Parmesan piled neatly, a few sprigs of bright green fresh parsley, three whole garlic cloves, a small white bowl of extra-virgin olive oil, a small white bowl of tomato paste, a small white bowl of heavy cream, a small white bowl of low-sodium chicken broth, a small white bowl with a pat of unsalted butter, a small white bowl of all-purpose flour, and a small white bowl containing mixed Cajun seasoning, kosher salt and freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Cajun Stuffed Pasta Shells, Cajun stuffed pasta, creamy stuffed pasta recipes, Cajun pasta dishes, flavorful stuffed pasta

Jumbo pasta shells: These are perfect for stuffing; make sure to cook them al dente so they hold their shape but are tender.
Boneless, skinless chicken breasts: Easy to shred after cooking, chicken adds lean protein and soaks up all the Cajun flavors.
Kosher salt & freshly ground pepper: Basic seasoning that enhances all the other ingredients without overpowering.
Cajun seasoning: I use store-bought, but homemade adds a nice personal touch; divide it to season chicken and sauce perfectly.
Extra-virgin olive oil: For searing the chicken; adds a subtle fruitiness and helps develop a nice crust.
Large eggs: They help bind the ricotta mixture and add richness.
Ricotta cheese: Creamy and mild, it’s the heart of the filling, giving that luxurious texture you crave.
Low-moisture mozzarella: Gives a wonderful stretchy, melty factor inside the shells.
Fresh parsley: Chopped into the filling and sprinkled on top for a fresh touch of color and flavor.
Cooked smoked chicken andouille sausage: Adds smoky spice and depth; removing the casings makes mixing easier.
Unsalted butter: Used in the sauce, it enriches the flavor and creates a velvety finish.
Garlic: Freshly grated garlic adds a fragrant kick that complements the Cajun spices beautifully.
Tomato paste: Brings a subtle tang and deepens the sauce’s color and richness.
Low-sodium chicken broth: Lightens the sauce without diluting flavor and balances the creaminess.
Heavy cream: The star of the creamy sauce, giving it that luscious texture.
Parmesan cheese: Adds a sharp, nutty flavor and helps thicken the sauce.
All-purpose flour: Used to thicken the sauce smoothly; whisk it in carefully to avoid lumps.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Cajun Stuffed Pasta Shells Recipe is a great canvas for your own taste and dietary needs. Over time, I’ve switched up some elements based on what I have on hand or different flavor preferences, and it always turns out amazing.

Vegetarian Version: I’ve swapped out chicken and sausage with sautéed mushrooms and spinach before, and it’s just as satisfying if you want to skip meat.
Spice Level Adjustments: Feel free to add extra Cajun seasoning or a dash of cayenne if you like it hotter; I usually keep it medium-spicy for my family.
Cheese Variations: Sometimes I add some smoked gouda or pepper jack for a different cheese vibe that complements the Cajun flavors.
Gluten-Free Option: Use gluten-free pasta shells and substitute flour with cornstarch for thickening the sauce.

How to Make Creamy Cajun Stuffed Pasta Shells Recipe

Step 1: Boil pasta shells perfectly

Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until they’re al dente. This is key — you want them cooked through but still firm enough to hold the filling without falling apart. Be sure to stir occasionally so the shells don’t stick together. Once done, drain and set aside to cool slightly. I usually run cold water over them briefly to stop the cooking process.

Step 2: Season and cook the chicken

Pat the chicken breasts dry and season well with salt, pepper, and 1 teaspoon of Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Cook the chicken undisturbed so it can develop a nice golden crust, about 8 minutes per side. This step gives you that delicious sear and flavor depth. Once cooked through, transfer to a cutting board and let it rest for 5 minutes before shredding with two forks. Trust me, this resting time keeps the chicken juicy and easy to shred.

Step 3: Mix the cheesy filling

In a mixing bowl, combine the eggs, ricotta, shredded mozzarella, and fresh parsley. Season with salt and pepper to taste. Now fold in the shredded chicken and chopped andouille sausage until everything is well incorporated. This filling is rich, creamy, and packed with flavor – it’s why I get excited every time I scoop it into the shells!

Step 4: Make the creamy Cajun sauce

In a skillet, melt 1 tablespoon butter over medium heat. Add grated garlic and tomato paste, cooking for about 1 minute until fragrant. Then pour in the chicken broth and the remaining 2 tablespoons of Cajun seasoning, giving it a good stir. Heat through for about a minute, then slowly whisk in the heavy cream and bring it to a boil. Reduce heat to medium-low and simmer while whisking constantly. Gradually add Parmesan cheese in a slow stream – this is crucial for a silky texture. Once the sauce thickens and reduces by about one-third (around 5 minutes), stir in the remaining butter until melted. Finally, whisk in the flour carefully and cook for another minute until the sauce takes on a light red hue and a beautiful creamy consistency. This sauce is the star that brings everything together.

Step 5: Assemble and bake

Spoon a thin layer of sauce in the bottom of a 13″ x 9″ baking dish to keep the shells from sticking. Then fill each shell with a generous 1 to 2 tablespoons of the ricotta filling and arrange them upright and snugly side-by-side over the sauce. Once all shells are in place, spoon the remaining sauce evenly over the top. This assembly looks so pretty before baking, and you’ll get that bubbling creamy finish after it’s in the oven.

Step 6: Bake until bubbly & serve

Bake the dish at 350°F (175°C) for about 30 minutes until the sauce is bubbling and golden on the edges. Let it cool for a few minutes before serving — it helps everything set a little so the shells hold together better. I sprinkle a little more fresh parsley on top just before serving to add a fresh herbal note and make it extra inviting.

👨‍🍳

Pro Tips for Making Creamy Cajun Stuffed Pasta Shells Recipe

Cook Pasta Just Right: Don’t overcook your shells! Al dente shells hold the filling better and prevent mushiness.
Use Freshly Grated Garlic: Pre-minced garlic can lack punch – fresh grated garlic really brightens your sauce.
Add Parmesan Slowly: Pour in your Parmesan bit by bit while whisking to avoid grainy sauce.
Don’t Skip Resting Chicken: Let it rest to keep it moist and easy to shred, which makes all the difference in the filling texture.

How to Serve Creamy Cajun Stuffed Pasta Shells Recipe

The image shows a white rectangular baking dish filled with baked stuffed pasta shells covered in a thick, smooth orange sauce. The pasta shells are arranged in layers, with the top layer fully covered by the sauce, which has some browned and bubbly parts. The shells are stuffed with a mixture that looks creamy with visible bits of herbs and small chunks inside. Fresh chopped green herbs are sprinkled on top, adding a touch of color contrast. A silver spoon is placed inside the dish, lifting several shells on the right side, revealing the creamy stuffing. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Creamy Cajun Stuffed Pasta Shells, Cajun stuffed pasta, creamy stuffed pasta recipes, Cajun pasta dishes, flavorful stuffed pasta

Garnishes

I always sprinkle chopped fresh parsley on top before serving because it adds a pop of color and fresh bite that balances the richness. If I’m feeling extra fancy, a light drizzle of olive oil or a sprinkle of extra Parmesan can elevate presentation and flavor.

Side Dishes

This creamy dish pairs beautifully with a simple green salad tossed in a lemon vinaigrette to cut through the richness. I also enjoy serving it alongside roasted or steamed veggies like broccoli or asparagus. Garlic bread is a no-brainer here – you’ll want something to sop up all that sauce!

Creative Ways to Present

For special occasions, I like to bake this recipe in smaller individual ramekins or mini casserole dishes, which make charming single servings. It also works beautifully layered in a large gratin dish topped with extra cheese and breadcrumbs for a crispy top layer. It’s a crowd-pleaser either way!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, which is a nice bonus! Just make sure to cool the dish completely before refrigerating to keep that creamy texture intact.

Freezing

This recipe freezes well if you want to save time later. I assemble the shells and sauce in a freezer-safe dish but don’t bake it before freezing. When you’re ready to eat, thaw overnight in the fridge and bake as usual. The texture stays fantastic, and the flavors hold up nicely.

Reheating

To reheat, cover the dish with foil and bake at 350°F for 15-20 minutes until warmed through. I avoid microwaving because it can make the pasta rubbery. Adding a splash of cream or broth before reheating can also help keep the sauce luscious.

FAQs

Can I make this Creamy Cajun Stuffed Pasta Shells Recipe vegetarian?

Absolutely! Simply omit the chicken and andouille sausage and substitute with sautéed mushrooms, spinach, or even roasted vegetables for a hearty vegetarian version that still tastes amazing.
What kind of sausage should I use?

Andouille sausage is traditionally used here for its smoky and spicy flavor, which complements the Cajun seasoning perfectly. If you can’t find andouille, a smoked kielbasa or chorizo can be a tasty substitute.
How spicy is this recipe?

The spice level is medium, thanks to the Cajun seasoning and andouille sausage. You can easily adjust the heat by adding more seasoning or a pinch of cayenne if you like it spicier, or reduce it for a milder version.
Can I prepare this recipe ahead of time?

Yes! You can prepare the stuffed shells and sauce in advance, assemble in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Perfect for meal prepping or entertaining.
Will the shells fall apart when baking?

If you cook the shells al dente and handle them gently when filling and arranging, they’ll hold their shape well. Avoid overfilling to prevent breakage during baking.

Final Thoughts

This Creamy Cajun Stuffed Pasta Shells Recipe holds a special place in my heart because it manages to be fancy enough for guests yet comforting enough for a cozy night in. Every time I make it, the whole family digs in with big smiles, and I always feel a little proud knowing I pulled off such a satisfying meal. Give this recipe a try—you’ll find it’s one of those dishes you want to keep in your dinner rotation forever!