Cajun Chicken Alfredo Stuffed Shells

Indulge in the ultimate comfort food with Cajun Chicken Alfredo Stuffed Shells. This delicious recipe combines creamy Alfredo sauce and zesty Cajun chicken, enveloped in jumbo pasta shells for a meal that's sure to impress. Perfect for dinners or gatherings, it’s easy to make and packed with flavor. Ready to elevate your cooking?

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Ingredients

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 teaspoon Cajun seasoning

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

2 cups Alfredo sauce (store-bought or homemade)

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Chopped fresh parsley, for garnish

Instructions

Cook the Pasta: Boil a large pot of salted water. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling: In a mixing bowl, combine the shredded chicken, Cajun seasoning, ricotta cheese, half of the mozzarella cheese, parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.

Stuff the Shells: Preheat your oven to 350°F (175°C). Using a spoon, generously fill each cooked pasta shell with the chicken and cheese mixture.

Prepare the Baking Dish: In a greased 9x13 inch baking dish, pour half of the Alfredo sauce on the bottom. Arrange the stuffed shells in a single layer on top of the sauce.

Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top for extra gooeyness.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings

- Presentation Tips: Serve individual portions in bowls with a sprinkle of chopped parsley on top and a drizzle of extra Alfredo sauce around the dish for an elegant presentation.