Elevate your dinner game with our Cajun Chicken Alfredo Stuffed Shells recipe. This dish combines the creamy comfort of Alfredo sauce with the bold flavors of Cajun seasoning, creating a tantalizing fusion that’s sure to excite your taste buds. Each pasta shell is generously filled with a savory mixture of chicken, broccoli, and cheese, making it a hearty and satisfying meal for any occasion.
In our household, the aroma of Cajun spices mingling with the rich scent of Alfredo sauce is a signal that something delicious is about to grace our table. This Cajun Chicken Alfredo Stuffed Shells recipe holds a special place in our family’s culinary repertoire, as it perfectly balances creamy indulgence with spicy zest. From the first time we tried it, it became an instant favorite, eliciting enthusiastic cheers and requests for seconds. As we gather around the dinner table, each bite is met with delight and satisfaction, turning an ordinary meal into a memorable culinary experience.
Why This Cajun Chicken Alfredo Stuffed Shells Recipe Stands Out:
Why This Cajun Chicken Alfredo Stuffed Shells Recipe
- Combines the creamy richness of Alfredo sauce with the bold kick of Cajun seasoning, offering a unique and flavorful twist on traditional stuffed shells.
- Features a hearty filling of chicken, broccoli, and cheese, providing a satisfying blend of textures and flavors in every bite.
- Can be easily customized to suit individual preferences, allowing you to adjust the level of spice and incorporate additional ingredients as desired.
- Makes for a perfect weeknight dinner or impressive dish for special occasions, showcasing the versatility and appeal of Cajun-inspired cuisine.
- Offers a convenient make-ahead option, allowing you to prepare the stuffed shells in advance and bake them to perfection when ready to serve.
Ingredients:
- 1 pound large pasta shells (gluten-free if desired) (approx. 454g)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 cups cream (and/or milk) (approx. 480ml)
- 1/2 cup grated Parmigiano Reggiano (Parmesan) (approx. 50g)
- 1/2 tablespoon Cajun seasoning
- 1 cup ricotta cheese
- 1 cup cooked and shredded or diced chicken
- 1 cup cooked and diced broccoli
- 2 green onions, thinly sliced
- 1/2 cup grated Parmigiano Reggiano (Parmesan) (approx. 50g)
- 1 teaspoon lemon zest
- 1/2 tablespoon Cajun seasoning
- 1 cup shredded mozzarella cheese (approx. 113g)
Directions:
- Cook the pasta shells according to package instructions. Drain and set aside to cool individually.
- In a saucepan over medium heat, melt the butter. Add the chopped garlic and cook until fragrant, about 1 minute. Stir in the cream (or milk), grated Parmigiano Reggiano, and Cajun seasoning. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a mixing bowl, combine the ricotta cheese, cooked chicken, diced broccoli, sliced green onions, grated Parmigiano Reggiano, lemon zest, and Cajun seasoning.
- Preheat the oven to 350°F (180°C). Pour the Cajun Alfredo sauce into a large baking pan. Stuff each cooked pasta shell with the chicken mixture and place them in the baking pan. Sprinkle shredded mozzarella cheese over the stuffed shells.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and the sides are bubbling.
- Serve hot and enjoy!
Notes:
- Feel free to adjust the amount of Cajun seasoning according to your spice preference.
- You can add other vegetables or proteins to the filling mixture for added flavor and variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
