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Cajun Chicken Alfredo Stuffed Shells


This recipe for Cajun Chicken Alfredo Stuffed Shells is a delicious and satisfying dish that is perfect for a hearty dinner. The combination of Cajun-seasoned chicken, creamy alfredo sauce, and cheesy stuffed pasta shells makes for a delicious and comforting meal.

The key to this recipe is to cook the pasta shells until al dente, as they will continue to cook in the oven. Also, it’s important to season the chicken with Cajun seasoning, as it gives the dish a nice kick of heat and flavor.

When it comes to the sauce, a simple alfredo sauce is used, which is made with heavy cream, Parmesan cheese, and mozzarella cheese. The sauce is thick and creamy, and it’s the perfect complement to the Cajun-seasoned chicken and pasta shells.

This recipe is very versatile, you can add some diced bell peppers, or mushrooms to the sauce, or even some diced tomatoes, or a can of diced tomatoes for a more saucy dish.

When serving, you can garnish the stuffed shells with fresh parsley, which adds a nice burst of color and flavor. This dish is great on its own, but you can also pair it with a simple green salad or some crusty bread to complete the meal.

Cajun Chicken Alfredo Stuffed Shells Recipe


12 jumbo pasta shells

1 pound boneless, skinless chicken breasts

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1/2 cup diced onion

2 cloves of garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

Salt and pepper, to taste

Fresh parsley, for garnish


Preheat the oven to 375 degrees Fahrenheit.

Cook the pasta shells according to package instructions until al dente. Drain and set aside.

Season the chicken breasts with the Cajun seasoning, salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and let it cool slightly before shredding it into bite-sized pieces.

In the same skillet, add the diced onion and minced garlic and sauté until softened, about 3-5 minutes.

Stir in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce thickens.

Remove the skillet from the heat and stir in the grated Parmesan cheese, mozzarella cheese, and shredded chicken. Season with additional salt and pepper if needed.

Spoon the mixture into the cooked pasta shells. Arrange the stuffed shells in a baking dish.

Bake for 20-25 minutes or until cheese is melted and bubbly.

Garnish with fresh parsley before serving.

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