There’s something about Cajun flavors that just instantly warms up the table — smoky, spicy, rich, and downright comforting. If you love creamy pasta, tender chicken, and just the right touch of heat, then these Creamy Cajun Chicken Stuffed Shells might just become your new weeknight favorite.

This dish combines everything I love about hearty comfort food: perfectly al dente jumbo pasta shells, a velvety cream sauce with a Cajun kick, and a savory chicken and cream cheese filling that just melts in your mouth. It’s kind of like mac and cheese grew up in Louisiana and learned some serious flavor tricks.

I originally threw this dish together on a weeknight when I had leftover shredded chicken in the fridge and a half-used block of cream cheese I didn’t want to waste (we’ve all been there). One bite in, and it instantly became one of those recipes you can’t wait to make again — especially when guests are coming over. It’s simple enough for a cozy family dinner but impressive enough to serve at a casual dinner party. Win-win.

Let’s dive into the recipe, starting with the prep work and building that incredible filling.

Ingredients You’ll Need

For the Pasta

24 jumbo pasta shells
Salt (for boiling water)

For the Filling

2 tablespoons unsalted butter
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, minced
350 grams cooked chicken breast, shredded
175 grams cream cheese, softened
½ cup grated Parmesan cheese
1 teaspoon Cajun seasoning, plus extra for sprinkling
Salt and black pepper to taste

For the Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup half-and-half or heavy cream
1 teaspoon Cajun seasoning
¼ teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley

STEP 1: PREP YOUR SHELLS AND BAKING DISH

First things first — preheat your oven to 190°C (375°F) and lightly grease a 9×13 cm baking dish. This will help prevent the shells from sticking and make cleanup so much easier.

Bring a large pot of salted water to a boil. Add your 24 jumbo pasta shells and cook them until just al dente, following the package instructions. You want them cooked but still firm enough to hold the filling. Once they’re done, drain them and rinse under cold water to stop the cooking process. Set them aside to cool a bit while you work on the filling.

STEP 2: MAKE THE FLAVOR-PACKED CHICKEN FILLING

This step is where that bold Cajun flavor starts to shine. In a medium skillet over medium heat, melt 2 tablespoons of butter, then add your finely chopped onion and green bell pepper. Let them sauté for about 5 minutes, until they’re soft and fragrant.

Add 2 minced garlic cloves and cook for another 30 seconds, just until everything smells incredible. Then, stir in your shredded cooked chicken (about 350 grams) along with 1 teaspoon Cajun seasoning, salt, and pepper. Once everything is nicely mixed and warm, remove the pan from the heat.

Transfer the chicken mixture to a mixing bowl. Add the softened cream cheese and grated Parmesan, then stir until you’ve got a smooth, creamy filling. The cream cheese gives it that luxurious texture while the Parmesan adds a nutty depth that pairs perfectly with the spicy Cajun notes.

STEP 3: START BUILDING THE DISH

By now, your pasta shells should be cool enough to handle. Take each one and gently spoon in a generous tablespoon of the filling. Don’t worry if they’re not all perfectly uniform — this is comfort food, not a beauty contest!

As you fill them, arrange the shells neatly in the prepared baking dish. Try to fit them snugly but not too tightly — you want that sauce to work its way around every shell later on.

Now that the shells are stuffed and lined up in the dish like cozy little flavor pockets, it’s time to move on to the part that really brings everything together — that creamy, Cajun-spiced sauce. This sauce is what turns this from a simple chicken pasta bake into something you’ll crave again and again. It’s smooth, a little smoky, and it wraps around each shell like a warm Southern hug.

If you’ve never made a roux-based cream sauce before, don’t worry — it’s easier than it sounds, and I’ll walk you through it step-by-step.

STEP 4: MAKE THE CREAMY CAJUN SAUCE

In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly. This helps get rid of the raw flour taste and creates the base of the sauce — what we call a roux.

Next, slowly pour in 1 cup of low-sodium chicken broth while whisking to keep things smooth. Then add 1 cup of half-and-half (or heavy cream if you want a richer sauce). Keep whisking until the mixture becomes creamy and starts to thicken. This usually takes around 3 minutes.

Now it’s time to bring in that Cajun flair. Stir in:

1 teaspoon Cajun seasoning
¼ teaspoon smoked paprika
Salt and pepper to taste

Let it simmer gently for another minute or two, then remove from heat. Stir in half of the chopped parsley to brighten it up.

This sauce is smooth, just a little spicy, and the perfect balance for that cheesy chicken filling. If you’re sensitive to heat, feel free to reduce the Cajun seasoning slightly — you can always add more later when serving.

STEP 5: SAUCE AND BAKE

With your stuffed shells already arranged in the baking dish, pour the warm Cajun cream sauce evenly over the top, making sure each shell is well coated. Don’t worry if the sauce pools around the edges — that’s exactly what you want. It’ll bubble up in the oven and keep everything tender and flavorful.

Cover the dish loosely with foil and bake in your preheated oven at 190°C (375°F) for 15 minutes. Then remove the foil, sprinkle a little extra Cajun seasoning and the remaining fresh parsley over the top, and return the dish to the oven for another 10 minutes.

By the end, the sauce should be bubbling, and the tops of the shells will have a nice golden edge. That slightly crispy top, mixed with the creamy interior, is chef’s kiss perfect.

TIPS & VARIATIONS FOR THIS DISH

This is one of those recipes that’s super flexible, and you can really make it your own. Here are some of my go-to swaps and ideas when I want to mix things up:

Add sausage: Want a more authentic Cajun twist? Swap out half the chicken for spicy Andouille sausage. Just slice it and cook it before adding it to the filling.
Make it lighter: Use half-and-half instead of heavy cream. You’ll still get the creamy texture, but with a little less richness.
Add veggies: Toss in a handful of sautéed mushrooms, spinach, or even corn to the filling for more texture and flavor.
Cheese boost: Feel free to top the whole dish with a little shredded mozzarella or cheddar before the final 10 minutes of baking. It adds a gooey layer that cheese-lovers will appreciate.
Make ahead: You can fully assemble the dish ahead of time and refrigerate it (covered) for up to 24 hours. Just add a few extra minutes to the baking time if you’re starting with a cold dish.
Leftovers? No problem. This reheats beautifully, either in the oven or microwave. The flavors get even better the next day.

If you’ve made it this far, your kitchen is probably already smelling amazing. These Creamy Cajun Chicken Stuffed Shells are the kind of dish that brings people to the table before you even call them. Before we wrap things up, let’s go over some common questions that pop up with this recipe. Whether you’re making it for the first time or looking to tweak it for next time, this FAQ section should cover all the bases.

FREQUENTLY ASKED QUESTIONS

1. Can I make this recipe ahead of time?

Absolutely. You can fully assemble the stuffed shells and cover the dish tightly with foil. Keep it in the fridge for up to 24 hours. When you’re ready to bake, just take it out of the fridge while the oven preheats and add an extra 10–15 minutes to the baking time to ensure it heats all the way through.

2. What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator. They’ll keep for up to 3 days. To reheat, either microwave individual portions or warm the entire dish in the oven at 175°C (350°F) until heated through.

3. Can I freeze the stuffed shells?

Yes, these freeze surprisingly well. You can freeze them before or after baking. If freezing before baking, assemble the dish, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. To bake from frozen, add about 30–35 minutes to the baking time, keeping it covered with foil for most of the bake. If freezing after baking, let it cool completely before freezing.

4. How spicy is this recipe?

The spice level is moderate — just enough to give it that Cajun warmth without overpowering the creaminess. If you’re sensitive to spice, reduce the Cajun seasoning slightly. Want more heat? Add a pinch of cayenne pepper or a splash of hot sauce to the sauce.

5. Can I use a different type of pasta?

Jumbo shells work best because they hold the filling so nicely, but if you can’t find them, you could try layering the filling and sauce with cooked lasagna noodles or stuffing manicotti tubes. The texture and flavor will still be great.

6. What’s a good substitute for cream cheese?

If you’re out of cream cheese or want a slightly lighter filling, try using ricotta cheese. It won’t be quite as rich, but it’ll still have a creamy texture that works beautifully with the chicken and seasonings.

7. What goes well with these stuffed shells as a side dish?

A crisp green salad with a lemon vinaigrette or a side of roasted green beans pairs nicely. Garlic bread is another go-to in our house — perfect for scooping up any extra sauce.

FINAL THOUGHTS

These Creamy Cajun Chicken Stuffed Shells have all the makings of a crowd-pleasing dinner — bold flavor, creamy texture, and just the right amount of kick. Whether you’re serving them up for a cozy family night or trying to impress friends with something new, this dish has that “made from scratch” wow factor without a ton of extra effort.

I love how versatile this recipe is. You can keep it classic with chicken and cream cheese, or play around with spicy sausage, different cheeses, or even veggie-packed fillings. No matter how you tweak it, that creamy Cajun sauce ties it all together in the most comforting way.

Creamy Cajun Chicken Stuffed Shells