If you’re anything like me, you’re always on the lookout for recipes that combine comfort food with bold flavor—and that’s exactly what these Creamy Cajun Chicken Shells deliver. Think of it as your favorite creamy pasta dish meeting the warm, smoky heat of Cajun spices, all wrapped up in perfectly stuffed jumbo shells. Honestly, it’s a weeknight dinner that feels like a treat, and it’s just as great for a cozy family meal as it is for leftovers (if there are any left!).

This recipe came about after I had a bit of leftover rotisserie chicken and a serious craving for something cheesy and cozy. I didn’t want the usual chicken pasta bake, so I kicked it up with Cajun seasoning and added a luscious homemade cream sauce to pull it all together. The result? A creamy, spicy, cheesy bake that’s now firmly in our dinner rotation.

The best part? It’s super customizable. You can dial the spice up or down, sneak in some extra veggies, or even lighten it up a bit if you’re looking for a slightly healthier twist. But honestly, the version I’m sharing here is a true crowd-pleaser just the way it is.

So, let’s dive right into the magic behind these creamy Cajun chicken shells. We’re starting with tender, al dente pasta shells and loading them with a dreamy chicken and cheese filling that’s packed with flavor. Then everything gets blanketed in a silky homemade Cajun cream sauce. It’s the kind of dish that has everyone coming back for seconds.

Ingredients You’ll Need

Main Ingredients:

20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
1/2 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
Salt to taste
Pepper to taste

STEP 1: COOK THE PASTA SHELLS

First, go ahead and get those jumbo shells boiling. Cook them according to the package directions—usually around 9–11 minutes. Make sure not to overcook them; they need to hold their shape when stuffed later. Once they’re done, drain them and set them aside to cool just a bit. You want them cool enough to handle without burning your fingertips when it’s stuffing time.

STEP 2: PREP THE CHICKEN MIXTURE

While the pasta cools, let’s move on to building that delicious filling. In a large skillet over medium heat, add your olive oil. Once it’s heated up, toss in your chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until everything is soft and fragrant. Then, add the minced garlic and cook for another minute—just until you get that irresistible aroma.

Now comes the good stuff: stir in your shredded chicken, Cajun seasoning, paprika, salt, and black pepper. Give it all a good mix so that the spices coat every bite. Then, turn off the heat and let the mixture cool slightly—just enough so it won’t melt the cheese when we mix it all together.

STEP 3: MAKE THE FILLING

In a large mixing bowl, combine your cooled chicken and veggie mixture with the ricotta, mozzarella, and Parmesan cheese. Stir it all together until the filling is evenly mixed. This part smells so good already, it’s honestly tempting to sneak a taste right here—and I totally won’t judge if you do!

Welcome back! Now that we’ve prepped the filling and cooked our pasta shells, it’s time to move on to what really makes this dish unforgettable: that rich, velvety Cajun cream sauce. It brings everything together with just the right amount of heat and creaminess.

This sauce is simple to make from scratch and way better than anything from a jar. Plus, you get full control over the spice level, so you can tailor it to your taste. Once the sauce is ready, we’ll assemble everything into a bubbly, golden-baked masterpiece that’s sure to be the highlight of your dinner table.

Let’s jump right into the next steps and bring this flavorful comfort dish to life!

STEP 4: MAKE THE CAJUN CREAM SAUCE

Grab a medium saucepan and melt the butter over medium heat. Once it’s fully melted, whisk in the flour and let it cook for about 1 minute. This creates a roux, which is what gives the sauce its thick, creamy base. Don’t skip this part—it’s key to avoiding a runny sauce.

Slowly pour in the milk and heavy cream, whisking constantly as you go. The gradual addition helps you avoid any lumps, and continuous whisking keeps everything nice and smooth. Once everything is combined, stir in the Cajun seasoning, garlic powder, and a pinch of salt and pepper to taste.

Let the sauce simmer gently for about 5–7 minutes, stirring often. It should thicken slightly, enough to coat the back of a spoon. If it seems too thick, add a splash more milk to loosen it up. If it’s too thin, just keep simmering a little longer until it reaches that perfect creamy consistency.

STEP 5: ASSEMBLE THE DISH

Now comes the fun part—putting it all together. Grab a 9×13-inch baking dish and pour in about half of your Cajun cream sauce, spreading it out evenly to coat the bottom. This gives the shells a cozy base to sit on and prevents them from sticking to the pan.

Take your cooked jumbo shells and stuff each one with a generous spoonful of the chicken and cheese filling. Arrange them neatly in the baking dish, open side up, nestling them into that creamy sauce.

Once all your shells are stuffed and in place, pour the remaining cream sauce over the top, making sure everything is covered. If you love extra cheese (and really, who doesn’t?), sprinkle a little more mozzarella on top for that golden, melty finish.

STEP 6: BAKE TO PERFECTION

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. This gives the filling time to heat through and lets the flavors mingle. After 20 minutes, remove the foil and bake for another 10 minutes until the top is bubbly and slightly golden.

Once it’s out of the oven, let it rest for a few minutes before serving. This helps the sauce settle slightly, making each serving easier to scoop and even more delicious.

Bonus Tips for Success

Shred your own cheese: Pre-shredded cheese can contain anti-caking agents that prevent smooth melting. For the creamiest texture, shred mozzarella and Parmesan yourself.
Adjust the heat: Cajun seasoning blends vary, so taste yours before adding. If you want more kick, sprinkle in some cayenne. Want it milder? Dial it back to 3/4 teaspoon in the filling and sauce.
Add veggies: This dish is delicious with extras like sautéed mushrooms, spinach, or even corn. Just fold them into the filling before stuffing.
Lighten it up: Swap in half-and-half for heavy cream or use part-skim ricotta and mozzarella to cut a few calories without losing the creaminess.

By now, your kitchen probably smells absolutely amazing. Those cheesy stuffed shells smothered in a rich Cajun cream sauce are hard to resist, especially with that golden, bubbly top fresh from the oven. But before you dig in, let’s go over a few final notes that’ll help you make this recipe your own—and answer some of the most common questions that might come up as you prepare it.

Whether you’re serving this for a weeknight dinner, meal-prepping for the week ahead, or feeding a hungry crowd, these Creamy Cajun Chicken Shells are guaranteed to satisfy. Let’s jump into some frequently asked questions to make sure you’ve got all the info you need for perfect results.

FAQ: Your Cajun Chicken Shell Questions, Answered

1. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells and sauce, assemble everything in your baking dish, and refrigerate it (covered) for up to 24 hours before baking. When you’re ready to bake, just add an extra 5–10 minutes to the covered baking time since it’ll be going into the oven cold.

2. What kind of chicken works best for this recipe?
Cooked, shredded chicken breast or rotisserie chicken both work wonderfully here. If you’re in a rush, rotisserie chicken is a great shortcut that still brings tons of flavor.

3. How spicy is this dish?
The heat level is moderate with the amounts listed, but it really depends on your Cajun seasoning blend. If you’re sensitive to spice, you can start with less Cajun seasoning and add more to taste. Want more heat? A pinch of cayenne will do the trick!

4. Can I freeze the leftovers?
Yes! These shells freeze well after baking. Just let them cool completely, portion them out into airtight containers, and freeze for up to 2 months. Reheat in the microwave or oven until heated through.

5. What can I serve with these Cajun shells?
A simple green salad or roasted veggies pair perfectly to balance the richness of the dish. Garlic bread or crusty rolls also make a great side if you’re leaning into the comfort food vibe.

6. Can I use a different type of pasta if I can’t find jumbo shells?
If you can’t find jumbo shells, you can use cooked manicotti or even layer the filling and sauce in lasagna-style with regular pasta sheets. It won’t be exactly the same, but it’ll still taste amazing.

7. Is there a substitute for ricotta cheese?
Yes—cottage cheese is a common substitute for ricotta and works well in this recipe. Just make sure to drain it if it’s too watery before mixing it into the filling.

Final Thoughts: A New Weeknight Favorite

There’s something about this dish that just hits all the right notes—creamy, cheesy, spicy, and hearty. It’s the kind of meal that makes you slow down, savor each bite, and maybe even go back for seconds (or thirds, no judgment here). These Creamy Cajun Chicken Shells are more than just a pasta bake—they’re a warm, comforting hug on a plate.

Creamy Cajun Chicken Shells