Name: Creamy Cajun Chicken Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Cajun-American
Ingredients: 20–24 jumbo pasta shells; 2 cups cooked shredded chicken; 1 tablespoon Cajun seasoning (plus more to taste); 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1 cup heavy cream; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 1/3 cup grated Parmesan cheese; Fresh parsley, chopped (optional for garnish)

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Creamy Cajun Chicken Stuffed Shells are my go-to when I want to bring a little spice and a lot of comfort to the dinner table. These jumbo shells are packed with tender chicken, bold Cajun flavors, and creamy cheese filling—all baked in a rich, velvety sauce. It’s the perfect combo of cozy and exciting, and every bite is full of bold, cheesy goodness that always has people asking for seconds.

Why You’ll Love This Recipe

I love this dish because it’s everything I want in comfort food: creamy, cheesy, satisfying—and with a Cajun twist that gives it just the right amount of kick. It’s great for weeknights, special occasions, or when I just want to treat myself and the family to something indulgent but not too complicated. Plus, I can prep it ahead, which is a lifesaver on busy days. Creamy Cajun Chicken Stuffed Shells

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Cooked shredded chicken
Cajun seasoning
Cream cheese (softened)
Shredded mozzarella cheese
Shredded cheddar cheese
Heavy cream
Garlic powder
Onion powder
Salt and pepper
Grated Parmesan cheese
Fresh parsley (for garnish, optional)

Directions

Cook the Pasta Shells: I bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Then I drain and rinse them under cool water to stop the cooking and prevent sticking.
Make the Filling: In a bowl, I mix the shredded chicken, softened cream cheese, half of the mozzarella and cheddar, Cajun seasoning, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy.
Stuff the Shells: I spoon the filling into each shell and place them snugly in a greased baking dish.
Make the Sauce: In a saucepan, I warm the heavy cream over medium heat, then stir in Parmesan, the rest of the cheddar and mozzarella, and a dash more Cajun seasoning until melted and smooth.
Assemble and Bake: I pour the creamy sauce over the stuffed shells and cover the dish with foil. I bake at 375°F for 25 minutes, then uncover and bake another 10–15 minutes until bubbly and golden on top.
Serve: I let them sit for a few minutes before serving and sprinkle with chopped parsley for a pop of color and freshness.

Servings and timing

Servings: 4–6
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: ~1 hour

Variations

Sometimes I mix in chopped spinach or sautéed bell peppers with the filling for extra veggies. For a spicier version, I add a few dashes of hot sauce or cayenne to the cheese sauce. I’ve also used rotisserie chicken when I’m short on time—it works perfectly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover with foil and warm in a 350°F oven until heated through. A splash of cream helps loosen the sauce if it thickens. These also freeze well—just assemble, cover tightly, and freeze before baking.

FAQs

Can I make this ahead of time?

Yes! I often assemble the entire dish a day in advance and refrigerate it. I bake it straight from the fridge, adding a few extra minutes to the cook time.

What’s the best chicken to use?

I usually use rotisserie chicken or leftover cooked chicken breast. Any cooked, shredded chicken works well here.

Can I use a different type of pasta?

Jumbo shells work best for stuffing, but I’ve made a deconstructed version using penne or rigatoni layered with the filling and sauce—it still tastes amazing.

Is this dish spicy?

It has a little kick from the Cajun seasoning, but I can easily adjust the spice level by adding more or less depending on my preference.

Can I make it gluten-free?

Yes. I use gluten-free pasta shells and double-check all the seasonings and cheeses. The sauce is naturally gluten-free.

Conclusion

Creamy Cajun Chicken Stuffed Shells are my definition of next-level comfort food. They’re rich, cheesy, and full of bold flavor with a Cajun kick that makes them totally unforgettable. Whether I’m feeding a crowd or just craving something warm and indulgent, this dish always delivers.