
Cajun chicken Alfredo is one of our top pasta dishes in the Delish Test Kitchen, but we might have to make space on our favorites list for these creamy Cajun stuffed shells. Taking inspiration from our best stuffed shells, this version features a savory Cajun cream sauce and shells filled with andouille sausage and Cajun-seasoned chicken. Here’s how to make them.
The pasta:
We love any occasion for a big pasta shape, and this recipe is no exception. Look for jumbo stuffed shells. Cook the pasta until al dente, which is best for a baked pasta dish and is ideal for filling.
The filling:
The base for the filling is ricotta and mozzarella. Shred the Cajun-seasoned chicken and combine it with smoked chicken andouille sausage. In this recipe, we call for pre-cooked sausage, but if using fresh, remove the casings and crumble the sausage as it cooks with the back of a wooden spoon. Combine the sausage with the ricotta mixture and spoon a hearty dollop of filling into each shell.
The sauce:
Stuffed shells are only complete with a great sauce. This creamy sauce comes together quickly and has punchy Cajun seasoning. Find a spice mix at any grocery store or make your own Cajun seasoning mix. Simply cook garlic and tomato paste with the spice mix and bring the sauce together with chicken broth and heavy cream. Thicken with a generous amount of grated Parmesan and a bit of flour. The sauce will be a burnt red color.
Storage:
For a make-ahead meal, freeze the filled unbaked shells on a parchment-lined tray or an aluminum baking tray. When ready to make the dish, make a fresh sauce, arrange in a casserole dish, and bake at 350° for 30 minutes.
Made this recipe? Let us know how it went in the comments below!
Ingredients
- 12 oz.
jumbo pasta shells
- 1 lb.
boneless, skinless chicken breasts
Kosher salt
Freshly ground ground 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 1/2 cups
low-sodium chicken broth
- 1 1/2 cups
heavy cream
- 2 cups
finely grated Parmesan
- 3 Tbsp.
all-purpose flour
Directions
- Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook pasta shells, stirring occasionally, until al dente according to package directions. Drain.
- Step 2Meanwhile, season chicken on both sides with salt, pepper, and 1 teaspoon Cajun seasoning. In a medium skillet over medium-high heat, heat oil. Cook chicken, undisturbed, until seared and a crust starts to form, about 8 minutes. Flip and cook until second side is seared, about 8 minutes more. Transfer chicken to a cutting board and let rest 5 minutes. Using 2 forks, shred into pieces.
- Step 3In a medium bowl, mix eggs, ricotta, mozzarella, and parsley; season with salt and pepper. Add chicken and sausage and toss to combine.
- Step 4In a medium skillet over medium heat, melt 1 tablespoon butter. Add garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add broth and remaining 2 tablespoons Cajun seasoning. Cook, stirring, until warmed through, about 1 minute. Slowly whisk in cream and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, whisking constantly and adding Parmesan in a slow, steady stream, until sauce is slightly thickened and reduced by about one-third, about 5 minutes. Add remaining 1 tablespoon butter and whisk until melted. Slowly add flour, whisking to avoid lumps, and let simmer until sauce is light red, about 1 minute more.
- Step 5Spoon a layer of sauce into a 13" x 9" baking dish. Fill each shell with a heaping 1 to 2 tablespoons ricotta filling. Arrange shells on top of sauce, arranging them upright and side by side. Spoon remaining sauce over shells.
- Step 6Bake shells until sauce is bubbling, about 30 minutes. Let cool slightly. Top with more parsley.

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