There’s just something magical about Cajun Chicken Alfredo Stuffed Shells. They’re cozy, a little sassy with that Cajun kick, and—best of all—ready in about 30 minutes. That’s right, dinner doesn’t have to mean juggling three pots and a sink full of dirty dishes. These stuffed pasta shells bring together creamy Alfredo sauce, tender chicken, and gooey mozzarella in a dish that feels like a restaurant-worthy cheesy Alfredo bake, but without the stress.
If your weeknights look anything like mine, you’re probably balancing work, errands, kids’ activities, and the eternal “what’s for dinner?” question. This Cajun chicken recipe is the kind of lifesaver that will have your family asking for seconds and you silently patting yourself on the back. Think of it as your weeknight pasta dinner upgrade—a dish that looks fancy but is secretly simple. And if your picky eaters love cheese (and really, who doesn’t?), this one’s going to win them over.
Why You’ll Love This Cajun Chicken Alfredo Stuffed Shells Recipe
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Bold, comforting flavors that mix creamy and spicy just right.
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Quick prep and cook time—on the table in about 30 minutes.
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Family-friendly but still special enough for company.
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A flexible dish—swap the broccoli for spinach or mushrooms if you like.
Ingredients You’ll Need
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1 lb (450 g) large pasta shells (use gluten-free if needed)
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2 tbsp (28 g) butter
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2 cloves garlic, finely chopped
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2 cups (480 ml) cream or milk
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1/2 cup (50 g) Parmesan cheese, grated
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1/2 tbsp (7 g) Cajun seasoning
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1 cup (240 g) ricotta cheese
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1 cup (200 g) cooked chicken, shredded or diced
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1 cup (150 g) cooked broccoli, diced
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2 green onions, thinly sliced
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1/2 cup (50 g) Parmesan cheese, grated
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1 tsp (2 g) lemon zest
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1/2 tbsp (7 g) Cajun seasoning
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1 cup (100 g) mozzarella cheese, shredded
Step-by-Step Directions
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Prep the shells: Preheat oven to 350°F (180°C). Cook pasta shells in salted boiling water until al dente. Drain and lay them out so they don’t stick together.
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Make the sauce: In a saucepan, melt butter over medium heat. Sauté garlic for 1 minute. Stir in cream, Parmesan, and Cajun seasoning. Simmer 5 minutes until slightly thickened.
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Mix the filling: In a bowl, combine ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning. Stir until creamy.
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Assemble: Spread Alfredo sauce in the bottom of a baking dish. Stuff each shell with the chicken mixture and place in the dish.
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Top it off: Sprinkle mozzarella evenly over the shells.
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Bake: Cook uncovered for 20 minutes until cheese is golden and bubbly. Rest for 5 minutes before serving.
Tips for Perfect Stuffed Pasta Shells
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Don’t overcook your pasta shells. Slightly underdone is best since they’ll soften more in the oven.
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Use rotisserie chicken if you’re short on time—it’s juicy and already seasoned.
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Balance the Cajun spice. If cooking for kids, go light on seasoning and let the grown-ups add extra heat at the table.
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Make it ahead. Assemble the shells earlier in the day, refrigerate, then bake when ready. Just add 5–10 minutes to the cook time.
A Little Story from My Kitchen
The first time I made these Cajun Chicken Alfredo Stuffed Shells, I was hosting a last-minute family dinner. I had planned for spaghetti (again) but found myself staring at leftover chicken, some ricotta, and half a head of broccoli. Instead of running to the store, I channeled my inner “Chopped” contestant and stuffed everything into pasta shells I had tucked in the pantry.
Let me tell you—my family still talks about that dinner. My husband asked if I’d ordered takeout (compliment, right?), and my kids actually ate broccoli without protest. That’s when I knew this recipe had to become a regular in my rotation. And trust me, once you make it, you’ll be hooked too.
What to Serve with Cajun Chicken Alfredo Stuffed Shells
These shells are rich and filling, so I like to pair them with lighter sides:
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A fresh green salad with lemon vinaigrette to cut the creaminess.
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Garlic breadsticks because… carbs are love.
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Roasted vegetables like asparagus or zucchini for extra color on the plate.
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A crisp white wine (like Sauvignon Blanc) if you’re winding down at the end of the day.
For family nights, I often add a simple fruit salad for dessert. It’s refreshing and makes the kids happy without another sugar overload.
How to Store Leftovers
If you’re lucky enough to have leftovers, these shells reheat beautifully.
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Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave for a quicker fix.
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Freezer: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months. Bake from frozen at 350°F, adding an extra 15–20 minutes.
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Tip: Store sauce and shells separately if you want to avoid sogginess when reheating.
FAQs About This Recipe
Can I use a different protein?
Yes! Swap chicken for shrimp, sausage, or even turkey. The Cajun seasoning works with them all.
Do I have to use ricotta cheese?
Nope. Cottage cheese or cream cheese makes a good substitute if that’s what you have on hand.
Can I make this a vegetarian dish?
Definitely—just leave out the chicken and add more broccoli, mushrooms, or spinach.
What if I don’t like spicy food?
Cajun seasoning can be mild or hot. Choose a milder blend, or just reduce the amount.
Bring It All Together
Dinner doesn’t have to be stressful or boring, and these Cajun Chicken Alfredo Stuffed Shells are proof. With their creamy filling, hint of spice, and bubbly cheesy topping, they’re the perfect weeknight pasta dinner when you want something both comforting and just a little exciting. Whether you’re feeding picky kids, impressing guests, or simply treating yourself after a long day, this Cajun chicken recipe is going to earn a spot in your regular rotation.
So go ahead—grab that baking dish, whip up this cheesy Alfredo bake, and let your kitchen fill with the aroma of comfort food happiness.
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Cajun Chicken Alfredo Stuffed Shells
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Cajun Chicken Alfredo Stuffed Shells combine creamy Alfredo sauce, tender chicken, broccoli, and gooey mozzarella for a comforting, restaurant-worthy pasta bake. With bold Cajun seasoning and simple prep, this cheesy stuffed shell dinner is a quick, family-friendly comfort food that’s perfect for busy weeknights.
Ingredients
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1 lb (450 g) large pasta shells (use gluten-free if needed)
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2 tbsp (28 g) butter
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2 cloves garlic, finely chopped
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2 cups (480 ml) cream or milk
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½ cup (50 g) Parmesan cheese, grated (for sauce)
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½ tbsp (7 g) Cajun seasoning (for sauce)
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1 cup (240 g) ricotta cheese
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1 cup (200 g) cooked chicken, shredded or diced
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1 cup (150 g) cooked broccoli, diced
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2 green onions, thinly sliced
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½ cup (50 g) Parmesan cheese, grated (for filling)
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1 tsp (2 g) lemon zest
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½ tbsp (7 g) Cajun seasoning (for filling)
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1 cup (100 g) mozzarella cheese, shredded
Instructions
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Preheat oven to 350°F (180°C). Cook pasta shells in salted boiling water until al dente. Drain and lay out to prevent sticking.
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Melt butter in a saucepan over medium heat. Sauté garlic for 1 minute. Stir in cream, Parmesan, and Cajun seasoning. Simmer for 5 minutes until slightly thickened.
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In a bowl, mix ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until creamy.
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Spread Alfredo sauce in the bottom of a baking dish. Stuff shells with chicken mixture and arrange in the dish.
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Sprinkle mozzarella cheese evenly over the shells.
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Bake uncovered for 20 minutes until the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
Slightly undercook pasta shells so they don’t get mushy in the oven.
Rotisserie chicken is a great time-saver.
Adjust Cajun seasoning to your spice preference.
Make ahead by assembling earlier and refrigerating; add 5–10 minutes to bake time.
Freeze unbaked casserole for up to 2 months; bake from frozen at 350°F, adding 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking + Boiling
- Cuisine: Cajun-inspired / American Fusion