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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cajun Chicken Alfredo Stuffed Shells

[heart_this] · Sep 25, 2017 · 18 Comments

Cajun Chicken Alfredo Stuffed Shells

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

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
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30 Minute Meals, Cajun and Creole, Chicken, Food, Gluten-free, Italian, Main Course, Pasta, Recipe

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Reader Interactions

Comments

  1. We Are Not Martha says

    September 26, 2017 at 12:38 am

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

    Sues

    Reply
  2. Sean Mahan says

    September 27, 2017 at 5:59 pm

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

    Reply
  3. Diego Lopes says

    September 27, 2017 at 7:13 pm

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

    Reply
  4. Anonymous says

    September 29, 2017 at 3:30 pm

    My husband won't touch broccoli…how do you think a substitution of spinach would do?

    Reply
  5. Anonymous says

    October 7, 2017 at 3:34 pm

    Beautiful. your dishes always look so beautiful and delicious!

    Reply
  6. Leanne Smith says

    March 7, 2018 at 2:36 pm

    I noticed you said this would work it’s milk, but there was no ratio of milk to cream specified. Would half and half work, or would it greatly impact the flavor/texture of the Alfredo sauce?

    Reply
  7. kevin says

    March 7, 2018 at 3:29 pm

    Leanne Smith: Cream is best, milk and half and half have a different flavour and texture. If using milk or half and half, do not bring to a hard boil or it will curdle, just bring it to a gentle simmer. Enjoy!

    Reply
  8. Sara says

    February 6, 2020 at 4:58 am

    Absolutely delish!!! Thanks for sharing!

    Reply
  9. vonny krammer says

    November 29, 2020 at 9:51 pm

    I am hanging out to make these but alas the jumbo shells are soo hard to come by in Australia, does anyone know where i can purchase them from?

    Reply
  10. Gina says

    October 17, 2021 at 3:29 pm

    I doubled the filling and it still wasn’t enough to fill a 12 oz box of shells. I also didn’t find the Cajun taste to even be noticeable, maybe it’s just the kind I used? Not sure. I also substituted broccoli for spinach. They were ok… basically just tasted like a chicken Alfredo pasta dish.

    Reply
  11. Shanimarie says

    November 14, 2021 at 4:51 pm

    I noticed the Parmesan and Cajun seasoning mentioned twice… Do I use it twice or is it a typo?

    Reply
    • kevin says

      November 15, 2021 at 11:31 am

      Parmesan and Cajun seasoning are used in both the cream sauce and the ricotta filling. Enjoy!

      Reply
  12. Kristin says

    January 12, 2022 at 3:15 pm

    My spouse does not like ricotta. Is there a delicious substitute anyone recommends for this recipe?

    Reply
    • kevin says

      January 17, 2022 at 1:51 pm

      You could use cottage cheese, mascarpone, a soft goat cheese, etc. Enjoy!

      Reply
  13. Ruth says

    April 30, 2022 at 1:51 pm

    parmigiano reggiano (parmesan), grated Is this fresh or in the can?

    Reply
    • kevin says

      May 2, 2022 at 8:47 am

      You can use either!

      Reply
  14. Shannon says

    July 25, 2022 at 7:08 pm

    Can this be prepared ahead of time and Frozen? Suggestions?

    Reply
    • kevin says

      July 27, 2022 at 1:56 pm

      You can make this ahead of time and freeze it. I would freeze it in the baking dish, thaw it in the fridge and warm it in the oven. You could also freeze it in smaller container(s) and warm it in the microwave. Enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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