Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells
Today I have some super tasty cajun chicken alfredo stuffed shells! Pasta shells are stuffed with ricotta, chicken, broccoli, parmesan and cajun seasoning before being placed in a baking pan with alfredo sauce, covered in mozzarella cheese and baked until the cheese has melted. This pasta dish is so easy to make! It takes less than 30 minutes making it perfect for weeknight meals and it's impressive enough to serve to guests! These cajun chicken alfredo stuffed shells are my new favourite pasta dish!

Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells
Serving them in small, individual sized pans for a more personal experience!

Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells
Cajun Chicken Alfredo Stuffed Shells

Cajun Chicken Alfredo Stuffed Shells

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Cajun seasoned chicken and broccoli stuffed shells in a tasty alfredo sauce and covered in melted cheese!


ingredients
  • 1 pound large pasta shells (gluten-free for gluten-free)
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 2 cups cream (and/or milk)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1/2 tablespoon cajun seasoning
  • 1 cup ricotta
  • 1 cup chicken, cooked and shredded or diced
  • 1 cup broccoli, cooked and diced
  • 2 green onions, thinly sliced
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 teaspoon lemon zest
  • 1/2 tablespoon cajun seasoning
  • 1 cup mozzarella, shredded
directions
  1. Cook the pasta shells as directed and set aside individually to cool.
  2. Meanwhile, melt the butter in a sauce pan over medium heat, add the garlic and cook until fragrant, about a minute, before mixing in the cream, parmesan and cajun seasoning, bringing to a boil reducing the heat and simmering for 5 minutes.
  3. Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and cajun seasoning.
  4. Pour the cajun alfredo sauce into a large baking pan, stuff the shells with the chicken mixture and place in the pan before sprinkling on the mozzarella and baking in a a preheated 350F/180C oven until the cheese has melted and sides are bubbling, about 20 minutes.
Nutrition Facts: Calories 1276, Fat 78g (Saturated 46g, Trans 0.3g), Cholesterol 277mg, Sodium 702mg, Carbs 94g (Fiber 4g, Sugars 7g), Protein 48g
Nutrition by: Nutritional facts powered by Edamam

3 comments:

We Are Not Martha said...

These look so decadently delicious!! I am pinning them and adding them to my must-make list :)

Sues

Sean Mahan said...

Omg, I can't wait to try this myself. It must be so delicious! Thank you for sharing it with us =)

Diego Lopes said...

This recipe looks delicious!! And I love that it's possible to make the gluten-free version, thanks for sharing!

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