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
1 lb (450 g) large pasta shells (use gluten-free if needed)
2 tbsp (28 g) butter
2 cloves garlic, finely chopped
2 cups (480 ml) cream or milk
½ cup (50 g) Parmesan cheese, grated (for sauce)
½ tbsp (7 g) Cajun seasoning (for sauce)
1 cup (240 g) ricotta cheese
1 cup (200 g) cooked chicken, shredded or diced
1 cup (150 g) cooked broccoli, diced
2 green onions, thinly sliced
½ cup (50 g) Parmesan cheese, grated (for filling)
1 tsp (2 g) lemon zest
½ tbsp (7 g) Cajun seasoning (for filling)
1 cup (100 g) mozzarella cheese, shredded
Instructions
Preheat oven to 350°F (180°C). Cook pasta shells in salted boiling water until al dente. Drain and lay out to prevent sticking.
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.
In a bowl, mix ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until creamy.
Spread Alfredo sauce in the bottom of a baking dish. Stuff shells with chicken mixture and arrange in the dish.
Sprinkle mozzarella cheese evenly over the shells.
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