This Cajun Chicken Alfredo Stuffed Shells recipe combines the rich, creamy flavor of Alfredo sauce with a spicy Cajun twist. The pasta shells are stuffed with a delicious mixture of ricotta, chicken, broccoli, and Cajun seasoning, then topped with a cheesy Alfredo sauce and baked to perfection. This is a comforting, flavorful dish that is perfect for family dinners or entertaining guests.
Ingredients
For the Shells:
- 1 pound large pasta shells (use gluten-free shells if needed)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 cups cream (or milk)
- ½ cup parmigiano reggiano (parmesan), grated
- ½ tablespoon Cajun seasoning
For the Filling:
- 1 cup ricotta cheese
- 1 cup of cooked chicken, either shredded or cut into small pieces.
- 1 cup broccoli, cooked and diced
- 2 green onions, thinly sliced
- ½ cup parmigiano reggiano (parmesan), grated
- 1 teaspoon lemon zest
- ½ tablespoon Cajun seasoning
- 1 cup mozzarella, shredded
Instructions
1. Cook the Pasta Shells:
- Fill a large pot with water, add salt, and bring it to a boil.
- Cook the pasta shells following the package directions until they are al dente.
- Once cooked, drain the shells and let them cool.
2. Make the Alfredo Sauce:
- In a spacious saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for 1 to 2 minutes until it releases its aroma.
- Then, pour in the cream (or milk) and bring the mixture to a gentle simmer.
- Next, mix in ½ cup of grated Parmigiano Reggiano and ½ tablespoon of Cajun seasoning.
- Allow the sauce to simmer until it thickens a bit, which should take around 3 to 4 minutes.Remove from heat and set aside.
3. Prepare the Filling:
- In a large mixing bowl, combine the ricotta, shredded or diced chicken, diced broccoli, green onions, ½ cup grated parmigiano reggiano, lemon zest, ½ tablespoon Cajun seasoning, and 1 cup shredded mozzarella. Mix until well combined.
4. Stuff the Shells:
- Preheat your oven to 375°F (190°C).
- Stuff each cooked pasta shell with the chicken and cheese filling and arrange them in a greased baking dish.
5. Assemble the Dish:
- Pour the Alfredo sauce over the stuffed shells, making sure each shell is coated with the sauce.
- If desired, sprinkle extra mozzarella or parmesan on top for a cheesy finish.
6. Bake:
- Tent the baking dish with aluminum foil and place it in the preheated oven for 20 minutes.
- After that, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and golden brown.
7. Serve:
- Let the Cajun Chicken Alfredo Stuffed Shells cool for a few minutes before serving.
- Garnish with extra green onions or a sprinkle of Cajun seasoning, if desired.
Conclusion
Cajun Chicken Alfredo Stuffed Shells are a delightful fusion of creamy, cheesy Alfredo sauce with a spicy Cajun kick. The tender pasta shells are filled with a flavorful mixture of chicken, broccoli, and ricotta, making each bite a satisfying blend of textures and flavors.
Cajun Chicken Alfredo Stuffed Shells
Cajun Chicken Alfredo Stuffed Shells combine spicyCajun flavors with creamy Alfredo sauce and a cheesy chicken and broccolifilling, baked to perfection.
Ingredients
- 1 pound large pasta shells use gluten-free shells if needed
- 2 tablespoons butter
- 2 cloves garlic chopped
- 2 cups cream or milk
- ½ cup parmigiano reggiano parmesan, grated
- ½ tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup of cooked chicken either shredded or cut into small pieces.
- 1 cup broccoli cooked and diced
- 2 green onions thinly sliced
- ½ cup parmigiano reggiano parmesan, grated
- 1 teaspoon lemon zest
- ½ tablespoon Cajun seasoning
- 1 cup mozzarella shredded
Instructions
Cook the Pasta Shells:
- Fill a large pot with water, add salt, and bring it to a boil.
- Cook the pasta shells following the package directions until they are al dente.
- Once cooked, drain the shells and let them cool.
Make the Alfredo Sauce:
- In a spacious saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for 1 to 2 minutes until it releases its aroma.
- Then, pour in the cream (or milk) and bring the mixture to a gentle simmer.
- Next, mix in ½ cup of grated Parmigiano Reggiano and ½ tablespoon of Cajun seasoning.
- Allow the sauce to simmer until it thickens a bit, which should take around 3 to 4 minutes.Remove from heat and set aside.
Prepare the Filling:
- In a large mixing bowl, combine the ricotta, shredded or diced chicken, diced broccoli, green onions, ½ cup grated parmigiano reggiano, lemon zest, ½ tablespoon Cajun seasoning, and 1 cup shredded mozzarella. Mix until well combined.
Stuff the Shells:
- Preheat your oven to 375°F (190°C).
- Stuff each cooked pasta shell with the chicken and cheese filling and arrange them in a greased baking dish.
Assemble the Dish:
- Pour the Alfredo sauce over the stuffed shells, making sure each shell is coated with the sauce.
- If desired, sprinkle extra mozzarella or parmesan on top for a cheesy finish.
Bake:
- Tent the baking dish with aluminum foil and place it in the preheated oven for 20 minutes.
- After that, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and golden brown.
Serve:
- Let the Cajun Chicken Alfredo Stuffed Shells cool for a few minutes before serving.
- Garnish with extra green onions or a sprinkle of Cajun seasoning, if desired.