Description
Creamy Cajun Stuffed Shells combine tender jumbo pasta shells filled with a flavorful mixture of shredded chicken, smoked andouille sausage, ricotta, mozzarella, and fresh parsley, all baked in a rich and creamy Cajun-spiced tomato Parmesan sauce. This hearty Italian-American fusion dish delivers a perfect balance of creamy textures and smoky, spicy flavors ideal for a comforting dinner.
Ingredients
Scale
Pasta and Filling
- 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
Sauce
- 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
Instructions
- Cook Pasta Shells: Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the jumbo pasta shells. Cook according to package instructions until al dente, stirring occasionally to prevent sticking. Drain and set aside.
- Prepare Chicken: Season the chicken breasts on both sides with kosher salt, freshly ground black pepper, and 1 teaspoon of Cajun seasoning. Heat the olive oil in a medium skillet over medium-high heat. Add the chicken breasts and cook undisturbed for about 8 minutes until a crust forms. Flip and cook for another 8 minutes until cooked through. Transfer chicken to a cutting board and let rest for 5 minutes, then shred using two forks.
- Make Filling: In a medium mixing bowl, combine the eggs, ricotta cheese, shredded mozzarella, and chopped parsley. Season with salt and pepper to taste. Add the shredded chicken and chopped andouille sausage, tossing everything together until well combined.
- Prepare Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add grated garlic and tomato paste, stirring until fragrant, about 1 minute. Pour in the chicken broth and add the remaining 2 tablespoons of Cajun seasoning. Heat until warmed through, about 1 minute. Slowly whisk in the heavy cream and bring the mixture to a boil. Lower heat to medium-low and simmer, whisking constantly while gradually streaming in the Parmesan cheese. Cook until the sauce thickens and reduces by about one-third, roughly 5 minutes. Stir in the remaining 1 tablespoon butter until melted. Slowly add the flour, whisking to prevent lumps, and simmer for an additional minute until the sauce takes on a light reddish hue and becomes creamy.
- Assemble Dish: Spread a layer of the sauce on the bottom of a 13″ x 9″ baking dish. Fill each pasta shell with a heaping 1 to 2 tablespoons of the ricotta and meat filling. Arrange the stuffed shells upright and side by side in the baking dish on top of the sauce. Pour the remaining sauce evenly over the shells.
- Bake and Serve: Bake the dish in the preheated oven for about 30 minutes until the sauce is bubbling and the shells are heated through. Allow to cool slightly before serving. Garnish with additional chopped fresh parsley for a fresh finish.
Notes
- Use low-moisture mozzarella for better melting and flavor.
- Make sure chicken is fully cooked before shredding to ensure food safety.
- For a spicier dish, increase the amount of Cajun seasoning to taste.
- Allow the baked shells to cool slightly before serving to let the sauce thicken.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
