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!
Serving them in small, individual sized pans for a more personal experience!
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
- Cook the pasta shells as directed and set aside individually to cool.
- 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.
- Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and cajun seasoning.
- 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: 
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These look so decadently delicious!! I am pinning them and adding them to my must-make list 🙂
Sues
Omg, I can't wait to try this myself. It must be so delicious! Thank you for sharing it with us =)
This recipe looks delicious!! And I love that it's possible to make the gluten-free version, thanks for sharing!
My husband won't touch broccoli…how do you think a substitution of spinach would do?
Beautiful. your dishes always look so beautiful and delicious!
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?
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!
Absolutely delish!!! Thanks for sharing!
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?
I found the same problem while in Australia. But I did find some medium sized shells so ilm just going to make smaller ones.
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.
I noticed the Parmesan and Cajun seasoning mentioned twice… Do I use it twice or is it a typo?
Parmesan and Cajun seasoning are used in both the cream sauce and the ricotta filling. Enjoy!
My spouse does not like ricotta. Is there a delicious substitute anyone recommends for this recipe?
You could use cottage cheese, mascarpone, a soft goat cheese, etc. Enjoy!
parmigiano reggiano (parmesan), grated Is this fresh or in the can?
You can use either!
Can this be prepared ahead of time and Frozen? Suggestions?
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!
These are AMAZING!!!! We used the leftover sauce on other pasta for a great lunch and everyone literally wiped their bowls clean with the bread we served!!!
So heavy whipping cream? I saw the question about using half and half which is what the recipe sounds like it would use. I’m no cook, but I think all we have is half and half or heavy cream.
Heavy/whipping cream works best but you can use half and half or milk is you prefer!
I wanted to circle back around to this website to say that this recipe is SO DELICIOUS. Such a good comfort food and the leftovers (which there were few, sadly) were really good the next day. My son even called it “phenomenal”! We will definitely be making this one again!!!
Note: Do not skip the lemon zest! It might seem unimportant but it just adds a little something that makes it extra yummy!
Thank you Closet Cooking/Kevin!