Description
This Creamy Cajun Stuffed Shells recipe combines tender jumbo pasta shells filled with a savory mixture of shredded chicken, smoky andouille sausage, and creamy ricotta cheese, all baked in a rich, flavorful Cajun-spiced Parmesan cream sauce. Perfect for a comforting weeknight dinner or entertaining guests, this dish is packed with bold Southern flavors and cheesy goodness.
Ingredients
Scale
Pasta & Filling
- 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
Sauce
- 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
Instructions
- Cook Pasta Shells: Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Stir occasionally to prevent sticking. Drain well and set aside.
- Prepare Chicken: Season the chicken breasts on both sides with kosher salt, freshly ground pepper, and 1 teaspoon of Cajun seasoning. In a medium skillet over medium-high heat, heat the olive oil. Add the chicken and cook undisturbed until a golden crust forms, about 8 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes. Use two forks to shred the chicken into bite-sized pieces.
- Make Filling: In a medium bowl, combine eggs, ricotta cheese, shredded mozzarella, and chopped fresh parsley. Season the mixture with salt and pepper to taste. Add the shredded chicken and chopped smoked andouille sausage, then toss everything together until well mixed.
- Prepare Cajun Parmesan Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add grated garlic and tomato paste, cooking and stirring until fragrant, about 1 minute. Add the chicken broth and the remaining 2 tablespoons of Cajun seasoning, heating until warmed through, about 1 minute. Gradually whisk in the heavy cream and bring the mixture to a boil. Reduce heat to medium-low and simmer, whisking constantly while slowly streaming in the Parmesan cheese. Continue cooking until the sauce thickens and reduces by about one-third, approximately 5 minutes. Stir in the remaining 1 tablespoon butter until melted. Slowly whisk in the flour to avoid lumps, and let the sauce simmer until it turns a light red color and thickens further, about 1 more minute.
- Assemble Stuffed Shells: Spread a layer of the Cajun Parmesan sauce evenly on the bottom of a 13×9-inch baking dish. Fill each cooked pasta shell with 1 to 2 heaping tablespoons of the ricotta and sausage filling. Arrange the filled shells upright and side by side over the sauce. Pour the remaining sauce over the arranged shells ensuring they are well coated.
- Bake and Serve: Bake the assembled dish in the preheated oven until the sauce is bubbling and the shells are heated through, about 30 minutes. Remove from the oven and let cool slightly before serving. Garnish with additional chopped fresh parsley for a fresh pop of color and flavor.
Notes
- For an extra spicy kick, increase the amount of Cajun seasoning in the filling and sauce.
- Be sure to cook the pasta shells just until al dente so they don’t become mushy while baking.
- Leftover stuffed shells reheat well and make great next-day meals.
- You can substitute turkey sausage for a leaner option if preferred.
- If you do not have fresh parsley, dried parsley can be used but add it earlier to the sauce to develop flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 680
- Sugar: 3g
- Sodium: 680mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 195mg
