Name: Creamy Cajun Chicken Pasta Shells Recipe
Prep time: 20 min
Cook time: PT-489338H44M51S
Total time: PT-489338H44M51S
Cuisine: Cajun
Ingredients: 12 oz. jumbo pasta shells; 1 lb. boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 1 tsp. plus 2 tbsp. store-bought or homemade Cajun seasoning, divided; 1 Tbsp. extra-virgin olive oil; 2 large eggs; 15 oz. ricotta; 1 cup shredded low-moisture mozzarella; 1 Tbsp. chopped fresh parsley, plus more for serving; 12 oz. (about 4 links) cooked smoked chicken andouille sausage, casings removed, chopped; 2 Tbsp. unsalted butter, divided; 3 cloves garlic, grated; 1 Tbsp. tomato paste; 1 ½ cups low-sodium chicken broth; 1 ½ cups heavy cream; 2 cups finely grated Parmesan; 3 Tbsp. all-purpose flour

If you’re craving a comforting pasta dish with just the right kick of spice and a velvety sauce, you’re in the right place. I absolutely adore this Creamy Cajun Chicken Pasta Shells Recipe because it beautifully combines tender chicken, smoky sausage, and a creamy Cajun-spiced sauce all nestled inside tender jumbo pasta shells. Trust me, once you try it, you’ll be hooked – it’s the kind of recipe that feels special but is surprisingly easy to make.

🧡

Why You’ll Love This Recipe

Rich, Creamy Flavor: The sauce uses heavy cream, Parmesan, and a touch of tomato paste to create a luscious, smooth texture that coats every bite.
Perfect Cajun Kick: Balanced Cajun seasoning adds warmth and spice without overwhelming the dish, bringing authenticity with every mouthful.
Chicken & Sausage Combo: Using both shredded chicken breast and smoky andouille sausage gives a delightful contrast in flavors and textures.
Family-Friendly and Crowd-Pleasing: This dish has become a go-to family favorite in my house – it’s comforting, filling, and looks pretty when served!

Creamy Cajun Chicken Pasta Shells Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient plays its part in building creamy comfort with a spicy twist. When selecting items like the andouille sausage or Cajun seasoning, I recommend going for high-quality choices to really boost those bold flavors.

Creamy Cajun Chicken Pasta Shells Recipe - Ingredients

Jumbo pasta shells: The perfect vessel for stuffing all that cheesy, spicy goodness inside.
Boneless, skinless chicken breasts: They shred easily after cooking and soak up the flavors beautifully.
Kosher salt: Essential to season everything just right without feeling salty.
Freshly ground black pepper: Adds a subtle heat and compliments the Cajun spices.
Cajun seasoning: Divided use – some for chicken, some for sauce to deepen flavor layers.
Extra-virgin olive oil: For searing the chicken to get that lovely crust.
Large eggs: Help bind the ricotta filling for a creamy, firm texture.
Ricotta cheese: Gives a velvety, mild base for the filling that balances the spice.
Shredded low-moisture mozzarella: Melts beautifully into the filling for gooey goodness.
Fresh parsley: Adds a fresh pop of color and a light herbaceous note.
Cooked smoked chicken andouille sausage: Key for that smoky, spicy punch—removing the casings makes it easy to mix in.
Unsalted butter: Divided use–helps build the sauce’s richness and depth.
Garlic (grated): Infuses the sauce with fragrant warmth.
Tomato paste: Adds depth and a subtle, tangy undertone to the sauce.
Low-sodium chicken broth: Keeps the sauce flavorful without being overpowering.
Heavy cream: Makes the sauce incredibly creamy and luscious.
Grated Parmesan: Adds sharp, nutty flavor while helping to thicken the sauce.
All-purpose flour: Used to achieve the perfect sauce consistency without lumps.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Creamy Cajun Chicken Pasta Shells Recipe is how easy it is to tweak it to your taste or dietary preferences. Whether you want it spicier, milder, or packed with veggies, you can make it your own!

Spicy Boost: I’ve kicked up the heat by adding cayenne pepper or a dash of hot sauce to the filling – it wakes up the dish beautifully!
Vegetarian Version: Swap chicken and sausage for roasted mushrooms and spinach; I tried this for a friend and it was still bursting with flavor.
Cheese Variations: I sometimes add gouda or smoked cheddar to the mix for a richer, smoky twist.
Gluten-Free: Use gluten-free jumbo shells and substitute all-purpose flour with cornstarch for perfect sauce consistency.

How to Make Creamy Cajun Chicken Pasta Shells Recipe

Step 1: Boil the Pasta Shells Until Just Al Dente

Start by preheating your oven to 350°F. While the oven’s warming up, bring a large pot of salted water to a boil. Cooking the jumbo pasta shells until just al dente is key—they need to be tender enough to stuff but still hold their shape after baking. Stir occasionally so they don’t stick together. Drain the shells carefully and set them aside while you prepare your filling and sauce.

Step 2: Sear and Shred the Chicken with Cajun Seasoning

Season your chicken breasts liberally on both sides with kosher salt, freshly ground black pepper, and 1 teaspoon of Cajun seasoning. Heating oil in a skillet to medium-high, sear the chicken undisturbed so it gets a beautiful, brown crust—about 8 minutes per side. Patience here really pays off! Once cooked through, transfer the chicken to a cutting board and let it rest for five minutes. Shred it using two forks. I learned this resting step is crucial—it keeps the chicken juicy and easy to shred.

Step 3: Mix the Cheesy Filling with Chicken, Sausage & Herbs

In a medium bowl, whisk together the eggs, ricotta, mozzarella, and freshly chopped parsley. Season the mixture with salt and pepper. Add the shredded chicken and chopped andouille sausage to the bowl, and toss everything until well combined. This mix is pure comfort packed with smoky and cheesy notes—I love grabbing a spoonful just to taste-test.

Step 4: Whip Up the Creamy Cajun Sauce

This sauce is the star that elevates the dish. Melt one tablespoon of butter in a skillet over medium heat, then add grated garlic and tomato paste. Stir and cook until you can smell that garlicky richness, about one minute. Pour in the chicken broth along with the remaining 2 tablespoons of Cajun seasoning. Let it warm up for a minute before slowly whisking in the heavy cream and bringing the sauce to a boil.

Once boiling, reduce to a simmer and gently whisk in Parmesan cheese, a little at a time. Keep whisking as the sauce thickens—about five minutes should do it. Stir in the remaining tablespoon of butter for smoothness, then sprinkle in flour slowly while whisking vigorously to avoid any lumps. Let it simmer just a bit more until the sauce takes on that inviting light-red hue.

Step 5: Stuff and Assemble Your Pasta Shells

Pour a thin layer of sauce into a 13″ x 9″ baking dish to prevent sticking and add moisture. Now, using a spoon, stuff each pasta shell with about 1 to 2 heaping tablespoons of the ricotta filling. It’s easier to do if you hold a shell in your hand and scoop the filling in—don’t skimp here! Arrange the stuffed shells upright and snugly next to each other over the sauce. Once all are nestled in, spoon the remaining sauce generously over the top to coat everything.

Step 6: Bake Until Bubbly and Golden

Bake uncovered for about 30 minutes till the sauce is bubbling and the tops of the shells start to look golden and inviting. Let it cool for a bit before serving—that way, the filling sets slightly and won’t spill out. Sprinkle extra parsley on top for that fresh, vibrant finish.

👨‍🍳

Pro Tips for Making Creamy Cajun Chicken Pasta Shells Recipe

Don’t Overcook the Pasta: Slightly undercooked shells hold up better after baking without getting mushy.
Rest the Chicken Before Shredding: This ensures juicy pieces that blend nicely with the creamy filling.
Slowly Whisk the Sauce: Adding Parmesan and flour gradually avoids lumps and helps achieve a silky texture.
Use Fresh Herbs at the End: Parsley added before serving brightens up the rich dish beautifully.

How to Serve Creamy Cajun Chicken Pasta Shells Recipe

Creamy Cajun Chicken Pasta Shells Recipe - Serving

Garnishes

I usually sprinkle chopped fresh parsley on top for color and freshness. Sometimes, I add a handful of shredded mozzarella or a dash of smoked paprika if I want an extra pop of flavor and a bit of visual flair – it always gets compliments!

Side Dishes

This dish pairs wonderfully with a crisp green salad or simple steamed veggies like broccoli or green beans. If you want to keep things cozy, buttery garlic bread or a crusty loaf is perfect for sopping up that creamy sauce.

Creative Ways to Present

For special occasions, I sometimes bake individual portions in small ramekins or mini casserole dishes. It not only looks adorable but makes serving easier when you have guests. You can also top each portion with a little extra shredded cheese and broil for 2-3 minutes for a bubbly, crispy crust.

Make Ahead and Storage

Storing Leftovers

I like to cool leftovers completely and store them covered in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making it even more delicious the next day!

Freezing

This dish freezes very well. Just be sure to freeze it before baking for best results. Wrap tightly with foil and place in a freezer-safe container. When you’re ready, thaw overnight in the fridge and bake as directed. I’ve found that freezing after baking tends to change the sauce texture.

Reheating

Reheat leftovers gently in the oven at 325°F, covered with foil, for about 15–20 minutes. Alternatively, microwave individual servings with a damp paper towel on top to keep moisture. Adding a splash of cream or broth before reheating refreshes the sauce nicely.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While jumbo shells are perfect for stuffing, you can swap them for large manicotti tubes or even use smaller pasta shapes with a similar filling approach. Adjust cooking and baking times accordingly.
Is it okay to make the sauce ahead of time?

You can prepare the sauce in advance and refrigerate it for up to 24 hours. Just reheat gently on the stove, whisking to recombine if it thickens. This makes the assembly process quicker on the day you bake.
What can I substitute for andouille sausage?

If you can’t find andouille sausage, smoked kielbasa or a spicy chorizo work great. For a milder option, use cooked regular sausage or even a smoky turkey sausage.
How spicy is this Creamy Cajun Chicken Pasta Shells Recipe?

The spice level is moderate and can be adjusted by how much Cajun seasoning you add. If you love spicy food, feel free to increase the Cajun seasoning or add some cayenne pepper for extra heat.
Can I make this recipe dairy-free?

Making this dish dairy-free is a bit challenging due to the creamy sauce and cheese filling, but you can experiment with dairy-free ricotta alternatives and non-dairy cream, plus nutritional yeast for cheesy flavor. Keep in mind the texture and taste will differ somewhat.

Final Thoughts

This Creamy Cajun Chicken Pasta Shells Recipe has quickly become a cherished favorite in my kitchen—and I say that as someone who loves all kinds of pasta dishes! It’s one of those meals that feels like a warm hug, with just enough spice to keep things interesting. If you want to impress family or friends without spending hours in the kitchen, definitely give this recipe a try. I’m confident you’ll end up making it again and again, just like me.