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To make Cajun Chicken Alfredo Stuffed Shells, you need these key items: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup Cajun seasoning (adjust to taste) - 2 cups Alfredo sauce - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - 1 red bell pepper, diced - ½ cup green onions, sliced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy dish with a fun kick. You can add some extra ingredients to boost flavor. Consider adding: - Chopped jalapeños for heat - Sausage for a meaty touch - Spinach for added greens - Garlic for a robust flavor These options let you customize your stuffed shells to fit your taste. Adjusting the dairy and spice can make a big difference. If you prefer it creamier, add more cream cheese. For a spicier kick, increase the Cajun seasoning. You can even mix in some cheddar cheese for a twist. Always taste as you go to find your perfect balance. {{ingredient_image_1}} Start by cooking the jumbo pasta shells. Boil a large pot of salted water. Add the shells and cook until they are al dente. This usually takes about 10-12 minutes. Once they are done, drain them. Rinse the shells under cold water to stop the cooking. This step keeps the shells firm for stuffing. In a large bowl, mix together the shredded chicken and Cajun seasoning. Adjust the seasoning based on your taste. Next, add the softened cream cheese and half of the Alfredo sauce to the bowl. Then, toss in the diced red bell pepper and half of the mozzarella cheese. Season with salt and pepper. Stir everything until it is well combined. This filling is the heart of the dish, so make sure it tastes great. Now comes the fun part—stuffing the shells! Take each cooked shell and carefully fill it with the chicken mixture. Pack the filling tightly to avoid any gaps. Place the stuffed shells seam side up in a large baking dish. Spread a thin layer of the remaining Alfredo sauce on the bottom of the dish first. Pour the rest of the Alfredo sauce over the shells. Then, sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with foil and bake it in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10-15 minutes to get a bubbly, golden top. Once done, garnish with chopped green onions and parsley for a fresh look. To cook jumbo shells well, boil them in salted water. This adds flavor. Cook them just until they are al dente. This means they should still have a firm bite. Drain them and rinse with cold water. This stops the cooking. If you overcook, they might break when you stuff them. Keep an eye on the time! If you have dietary needs, you can still enjoy this dish. For gluten-free options, use gluten-free jumbo shells. You can substitute chicken with tofu or mushrooms for a plant-based meal. Use dairy-free cream cheese and sauces if you want to make it vegan. Adjust the spices to suit your taste, and you can still have a tasty meal! The Cajun seasoning gives these shells a nice kick. If you prefer less heat, cut back on the seasoning. You can also add more cream cheese or Alfredo sauce to tone it down. For spice lovers, add hot sauce or cayenne pepper to the filling. Remember, you control the heat, so make it your own! Pro Tips Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or use a milder blend. Taste as you go to get the perfect balance for your palate. Make Ahead: Prepare the stuffed shells in advance and store them in the fridge for up to 24 hours before baking. This makes for a quick and easy dinner on busy nights! Experiment with Cheeses: Feel free to mix and match different cheeses, such as cheddar or pepper jack, to add a unique flavor twist to your stuffed shells. Garnish for Freshness: Fresh herbs like basil or cilantro can elevate the dish. Consider using them in addition to parsley for a pop of freshness. {{image_2}} To make a vegetarian version, swap the chicken for sautéed mushrooms and zucchini. Use the same Cajun seasoning for that punchy flavor. Cream cheese and Alfredo sauce keep it rich and creamy. Add spinach for extra greens. This version is just as tasty and filling. For spicy shrimp stuffed shells, use shrimp instead of chicken. Season the shrimp with Cajun spice and sauté until cooked. Mix it with cream cheese and Alfredo. This swap adds a seafood twist that is sure to impress. The shrimp brings a nice texture and flavor. If you want a twist with greens, try creamy spinach and chicken shells. Add fresh spinach to the chicken mixture. You can also mix in some ricotta cheese for a different texture. This version enhances the health factor while still keeping it rich and flavorful. To store leftover Cajun Chicken Alfredo Stuffed Shells, place them in an airtight container. Make sure to let them cool first. This keeps the shells fresh and tasty. You can store them in the fridge for up to three days. If you want to save them longer, freezing is a great option. To freeze these stuffed shells, follow these steps: - Cool the shells completely after baking. - Place them in a single layer on a baking sheet. - Freeze them for about one hour. - Once frozen, transfer them to a freezer-safe bag or container. - Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat your stuffed shells, reheating correctly is key. Here’s how: - For the oven: Preheat to 350°F (175°C). Place the shells in a baking dish. Cover with foil and heat for about 25 minutes. - For the microwave: Place a few shells on a microwave-safe plate. Heat in 30-second intervals until warm. Add a splash of Alfredo sauce to keep them moist. - Enjoy your leftovers with fresh toppings like green onions or parsley! Yes, you can make these stuffed shells ahead of time. Prepare them, then cover and chill in the fridge. Bake them when you’re ready to eat. Just add a few extra minutes to the cooking time if they are cold. This makes meal prep easy and fun. I love serving these shells with a fresh salad or garlic bread. The salad adds crunch and balance. You can also pair them with steamed veggies for a colorful plate. A light wine can make the meal feel special too. To adjust the spice level, use less Cajun seasoning. Start with a teaspoon and taste as you mix. You can also add creamy elements like more cream cheese or Alfredo sauce if it gets too spicy. For extra heat, add diced jalapeños or hot sauce. Cajun Chicken Alfredo Stuffed Shells bring bold flavors and fun to your table. This dish combines tasty ingredients with easy steps. You learn to prepare, assemble, and adjust flavors to fit your style. Don't forget the helpful tips for cooking and storage. With these ideas, you can make meals that impress. Try the vegetarian options or spicy shrimp variations for new tastes. Make it your own and enjoy every bite! Keep experimenting to find what you love.

Cajun Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells stuffed with a spicy Cajun chicken and creamy Alfredo filling, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cajun
Servings 6

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup Cajun seasoning
  • 2 cups Alfredo sauce
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 piece red bell pepper, diced
  • 0.5 cup green onions, sliced
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  • In a large mixing bowl, combine the shredded chicken, Cajun seasoning, cream cheese, half of the Alfredo sauce, diced red bell pepper, and half of the mozzarella cheese. Season with salt and pepper to taste and mix until well combined.
  • Take each cooked jumbo shell and carefully stuff it with the chicken mixture, packing it tightly. Repeat with remaining shells.
  • Spread a thin layer of the remaining Alfredo sauce on the bottom of a large baking dish. Place the stuffed shells in the dish, seam side up.
  • Pour the rest of the Alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once out of the oven, sprinkle the chopped green onions and parsley over the top for an added burst of color and flavor.

Notes

Serve the stuffed shells on a platter, drizzled with extra Alfredo sauce and a sprinkle of fresh parsley for an appealing look.
Keyword Alfredo, Cajun, chicken, pasta, stuffed shells