Creamy Cajun Chicken Shells

There’s something magical about the marriage of Cajun spices with creamy sauce that makes any pasta dish instantly comforting. These Creamy Cajun Chicken Shells combine the bold, spicy flavors of Louisiana cuisine with tender pasta shells that cradle the sauce perfectly in their curved centers. It’s a weeknight dinner that feels special without requiring hours in the kitchen.

I first created this recipe when looking for a way to use up leftover rotisserie chicken, and it quickly became a family favorite. The jumbo pasta shells provide the perfect vehicle for the creamy, spice-infused sauce, while chunks of chicken add satisfying protein. Whether you’re craving comfort food with a kick or looking to impress dinner guests without breaking a sweat, these creamy Cajun chicken shells deliver every time.

Why I Love These

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded, plus extra for topping
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

How To Make

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente (usually 8-10 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and arrange on a baking sheet to cool without touching each other to prevent sticking.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, sautéing until soft and slightly translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Add the shredded chicken to the skillet with the vegetables. Sprinkle with Cajun seasoning, paprika, salt, and black pepper. Stir well to combine and coat the chicken with the seasonings. Remove from heat and let cool slightly for about 5 minutes.
4. Transfer the chicken mixture to a large mixing bowl. Add the ricotta cheese, 1 cup of shredded mozzarella, and the grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the cheeses are evenly distributed throughout the filling.
5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute while stirring constantly. Gradually add the milk and heavy cream, whisking continuously to prevent lumps from forming. Add the Cajun seasoning, garlic powder, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
6. Spread approximately half of the creamy sauce in the bottom of a 9×13-inch baking dish. Take each cooled pasta shell and fill it generously with the chicken and cheese mixture, about 1-2 tablespoons per shell depending on size. Arrange the filled shells in the baking dish, open side up, in a single layer.
7. Pour the remaining creamy sauce evenly over the stuffed shells, making sure to cover them all. Sprinkle additional mozzarella cheese on top according to your preference. Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese topping.
8. Place the covered dish in the preheated oven and bake for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and beginning to brown in spots.
9. Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Garnish with freshly chopped parsley if desired. Serve hot, with 3-4 shells per serving.

Nutrition

This Creamy Cajun Chicken Shells recipe offers a protein-rich meal with approximately 30-35 grams per serving from the chicken breast, making it satisfying and filling. The dish provides a good balance of carbohydrates from the pasta and fats from the cream-based sauce, though it is definitely an indulgent option rather than a light meal.

For those watching their calorie intake, you can lighten the dish by substituting half-and-half for the heavy cream and using light cream cheese. The bell peppers add vitamin C and antioxidants, while the protein-rich chicken provides essential amino acids and B vitamins.

This dish contains common allergens including dairy (cream, cream cheese, Parmesan) and gluten (pasta shells). For a dairy-sensitive version, consider using coconut cream and dairy-free cheese alternatives. Those with gluten sensitivities can substitute gluten-free pasta shells, though cooking times may vary slightly.

Tips & Variations

Ways To Serve Them

• Pair with a simple side salad dressed with lemon vinaigrette to cut through the richness of the dish.
• Serve alongside garlic bread or buttery cornbread to soak up the extra creamy sauce.
• Add roasted asparagus or broccoli on the side for a pop of green and extra nutrients.
• For special occasions, start with a small cup of gumbo or seafood bisque to create a complete Cajun-inspired meal.

Proper Storage

• Fridge: Allow the dish to cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so it may thicken considerably.
• Freezer: While cream-based sauces typically don’t freeze well, you can freeze portions in freezer-safe containers for up to 1 month. The texture may change slightly upon thawing, but the flavor will remain good.
• Reheat: For best results, reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to revive the sauce. Microwave on 70% power in 30-second intervals, stirring between each, until heated through to prevent the sauce from separating.

Creamy Cajun Chicken Shells

Recipe by Home Kitchen Recipes

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There’s something magical about the marriage of Cajun spices with creamy sauce that makes any pasta dish instantly comforting. These Creamy Cajun Chicken Shells combine the bold, spicy flavors of…

Servings6

Prep20 min

Cook30 min

Calories475 kcal

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded, plus extra for topping
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Steps

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente (usually 8-10 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and arrange on a baking sheet to cool without touching each other to prevent sticking.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, sautéing until soft and slightly translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Add the shredded chicken to the skillet with the vegetables. Sprinkle with Cajun seasoning, paprika, salt, and black pepper. Stir well to combine and coat the chicken with the seasonings. Remove from heat and let cool slightly for about 5 minutes.
4. Transfer the chicken mixture to a large mixing bowl. Add the ricotta cheese, 1 cup of shredded mozzarella, and the grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the cheeses are evenly distributed throughout the filling.
5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute while stirring constantly. Gradually add the milk and heavy cream, whisking continuously to prevent lumps from forming. Add the Cajun seasoning, garlic powder, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
6. Spread approximately half of the creamy sauce in the bottom of a 9x13-inch baking dish. Take each cooled pasta shell and fill it generously with the chicken and cheese mixture, about 1-2 tablespoons per shell depending on size. Arrange the filled shells in the baking dish, open side up, in a single layer.
7. Pour the remaining creamy sauce evenly over the stuffed shells, making sure to cover them all. Sprinkle additional mozzarella cheese on top according to your preference. Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese topping.
8. Place the covered dish in the preheated oven and bake for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and beginning to brown in spots.
9. Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Garnish with freshly chopped parsley if desired. Serve hot, with 3-4 shells per serving.

Nutrition (per serving)

• Calories: 475 kcal

Notes

• Save time by using rotisserie chicken or leftover cooked chicken—simply dice it up and toss with Cajun seasoning before adding to the sauce.
• For a seafood twist, substitute shrimp for chicken or use a combination of both for a Cajun surf and turf pasta experience.
• Make this dish gluten-free by using gluten-free pasta shells and double-checking that your Cajun seasoning blend doesn't contain any gluten ingredients.