![['A close-up side view of Cajun Chicken Alfredo Stuffed Shells filled with creamy sauce and vibrant toppings.', 'Juicy Cajun Chicken Alfredo Stuffed Shells with a creamy filling and garnished with green onions and cheese.', 'A detailed shot showcasing stuffed pasta shells filled with Cajun chicken and Alfredo sauce, topped with herbs.', 'A vibrant side view of large pasta shells stuffed with chicken and broccoli, drizzled in creamy Alfredo sauce.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/cajun-chicken-alfredo-stuffed-shells_1_U1.webp)
Cajun Chicken Alfredo Stuffed Shells
Delight in these flavorful stuffed shells filled with Cajun-spiced chicken and creamy Alfredo sauce, baked to perfection.
Ingredients
Pasta
- 1 pound large pasta shells (gluten-free for gluten-free)
Dairy
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 cups cream (and/or milk)
- 1/2 cup parmigiano reggiano (parmesan), grated
Seasonings
- 1/2 tablespoon cajun seasoning
- 1 cup ricotta
- 1 cup chicken, cooked and shredded or diced
- 1 cup broccoli, cooked and diced
- 2 green onions green onions, thinly sliced
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 teaspoon lemon zest
- 1/2 tablespoon cajun seasoning
- 1 cup mozzarella, shredded
Instructions
- Cook pasta shells, then cool and set aside.
- Melt butter, cook garlic until fragrant, then add cream, Parmesan, and Cajun seasoning; simmer for 5 minutes.
- Mix ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning.
- Stuff shells with chicken mixture, place in baking dish, top with mozzarella, and bake at 350°F (180°C) for 20 minutes until bubbly.
Notes
For a gluten-free version, use gluten-free pasta shells.