Creamy Cajun Chicken Shells (Print Version)

# Ingredients:

→ For the Pasta and Filling

01 - 20 jumbo pasta shells
02 - 2 cups cooked chicken, shredded
03 - 1 tablespoon olive oil
04 - 1/2 onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon Cajun seasoning
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup ricotta cheese
12 - 1 cup mozzarella cheese, shredded, plus extra for topping
13 - 1/2 cup Parmesan cheese, grated

→ For the Creamy Sauce

14 - 2 tablespoons butter
15 - 2 tablespoons all-purpose flour
16 - 2 cups milk
17 - 1/2 cup heavy cream
18 - 1 teaspoon Cajun seasoning
19 - 1/4 teaspoon garlic powder
20 - Salt and pepper, to taste
21 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente (usually 8-10 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and arrange on a baking sheet to cool without touching each other to prevent sticking.
02 - While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, sautéing until soft and slightly translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
03 - Add the shredded chicken to the skillet with the vegetables. Sprinkle with Cajun seasoning, paprika, salt, and black pepper. Stir well to combine and coat the chicken with the seasonings. Remove from heat and let cool slightly for about 5 minutes.
04 - Transfer the chicken mixture to a large mixing bowl. Add the ricotta cheese, 1 cup of shredded mozzarella, and the grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the cheeses are evenly distributed throughout the filling.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute while stirring constantly. Gradually add the milk and heavy cream, whisking continuously to prevent lumps from forming. Add the Cajun seasoning, garlic powder, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
06 - Spread approximately half of the creamy sauce in the bottom of a 9x13-inch baking dish. Take each cooled pasta shell and fill it generously with the chicken and cheese mixture, about 1-2 tablespoons per shell depending on size. Arrange the filled shells in the baking dish, open side up, in a single layer.
07 - Pour the remaining creamy sauce evenly over the stuffed shells, making sure to cover them all. Sprinkle additional mozzarella cheese on top according to your preference. Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese topping.
08 - Place the covered dish in the preheated oven and bake for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and beginning to brown in spots.
09 - Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Garnish with freshly chopped parsley if desired. Serve hot, with 3-4 shells per serving.

# Notes:

01 - Using rotisserie chicken is a great time-saver for this recipe.
02 - Make sure your sauce is properly thickened before pouring over the shells to prevent it from becoming too watery during baking.
03 - If the sauce becomes too thick, thin it with a little more milk until it reaches your desired consistency.
04 - This dish reheats well - cover with foil and bake at a lower temperature (325°F) until heated through, about 20 minutes.

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