Indulge in the perfect fusion of Cajun spice, creamy Alfredo goodness, and delectable stuffed pasta with our Cajun Chicken Alfredo Stuffed Shells recipe. This mouthwatering dish brings together the richness of Alfredo sauce, the boldness of Cajun seasoning, and a delightful mix of chicken, broccoli, and cheeses. Prepare to embark on a culinary journey that promises to satisfy your taste buds and leave you craving more.
In our household, the Cajun Chicken Alfredo Stuffed Shells have become a symbol of comfort and celebration. Every bite tells a story of family gatherings and cozy dinners. I vividly remember the first time I served this dish to my husband and little ones—their eyes lit up with joy as they savored the explosion of flavors. Since then, it’s become a cherished recipe, loved for its unique combination of ingredients that cater to both the spice enthusiasts and the lovers of creamy, cheesy goodness.
Why This Recipe Is a Winner:
- Perfect Fusion: Experience the harmonious blend of Cajun spice, creamy Alfredo sauce, and a medley of savory ingredients.
- Versatile: Whether it’s a family dinner or a special occasion, these stuffed shells make every meal feel like a celebration.
- Cheese Lover’s Paradise: Indulge in the layers of Parmesan, mozzarella, and ricotta that create a gooey, cheesy delight.
- Quick and Easy: With straightforward directions, you can have this impressive dish on the table in no time.
Ingredients:
- 1 pound (454g) large pasta shells (gluten-free for gluten-free)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 cups (473ml) cream (and/or milk)
- 1/2 cup (50g) parmigiano reggiano (Parmesan), grated
- 1/2 tablespoon cajun seasoning
- 1 cup (245g) ricotta
- 1 cup (150g) chicken, cooked and shredded or diced
- 1 cup (150g) broccoli, cooked and diced
- 2 green onions, thinly sliced
- 1/2 cup (50g) parmigiano reggiano (Parmesan), grated
- 1 teaspoon lemon zest
- 1/2 tablespoon cajun seasoning
- 1 cup (113g) mozzarella, shredded
Directions:
- Cook the pasta shells as directed, set aside individually to cool.
- Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Mix in cream, Parmesan, and Cajun seasoning. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a bowl, mix ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning.
- Pour Cajun Alfredo sauce into a large baking pan. Stuff shells with the chicken mixture and place in the pan. Sprinkle mozzarella on top.
- Bake in a preheated 350°F (180°C) oven until the cheese has melted, and the sides are bubbling, about 20 minutes.
Notes: Feel free to customize the spice level by adjusting the Cajun seasoning. For a quicker option, pre-cooked rotisserie chicken works well in this recipe. Add a dash of fresh herbs for an extra burst of flavor.
