Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Looks fancy, super delicious, and easy & quick to make. These Cajun Chicken Alfredo Stuffed Shells are one of the best dishes you’ll ever make! Easily make this using just a few simple ingredients in less than thirty minutes. You can also make these Cajun Chicken Alfredo Stuffed Shells in small, individual-sized pans if desired. Serve these Cajun seasoned chicken and broccoli stuffed shells in a mouthwatering Alfredo sauce with loads of melty cheese with a simple side salad for the perfect weeknight meal or to impress your guests.
Ingredients
1 c. chicken, cooked and shredded or diced
2 tbsp butter
1 lb large pasta shells (gluten-free, for gluten-free)
2 cloves garlic, chopped
1/2 c. parmigiano Reggiano (Parmesan), grated
1/2 tbsp Cajun seasoning
2 c. cream (and/or milk)
1 c. ricotta
1 c. broccoli, cooked and diced
1/2 c. parmigiano Reggiano (Parmesan), grated
1 tsp lemon zest
1 c. mozzarella, shredded
1/2 tbsp Cajun seasoning
2 green onions, thinly sliced
How to make Cajun Chicken Alfredo Stuffed Shells
Step 1: Following the package directions, cook the pasta shells. Once done, set them aside individually to cool.
Step 2: In the meantime, let the butter melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about 1 minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.
Step 3: Combine the ricotta with chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until well blended.
Step 4: Into a large pan, pour the Cajun Alfredo sauce.
Step 5: With the chicken mixture, stuff the pasta shells, then place them in the pan with the Cajun Alfredo sauce, then sprinkle with mozzarella.
Step 6: Place in the (preheated) oven and bake for about 20 minutes at 350 degrees F or 180 degrees C or until the cheese has melted and the sides are bubbling.
Nutrition Facts:
Calories 1276, Fat 78g (Saturated 46g, Trans 0.3g), Cholesterol 277mg, Sodium 702mg, Carbs 94g (Fiber 4g, Sugars 7g), Protein 48g
Ingredients
- 1 c. chicken, cooked and shredded or diced
- 2 tbsp butter
- 1 lb large pasta shells (gluten-free, for gluten-free)
- 2 cloves garlic, chopped
- 1/2 c. parmigiano Reggiano (Parmesan), grated
- 1/2 tbsp Cajun seasoning
- 2 c. cream (and/or milk)
- 1 c. ricotta
- 1 c. broccoli, cooked and diced
- 1/2 c. parmigiano Reggiano (Parmesan), grated
- 1 tsp lemon zest
- 1 c. mozzarella, shredded
- 1/2 tbsp Cajun seasoning
- 2 green onions, thinly sliced
Instructions
Step 1: Following the package directions, cook the pasta shells. Once done, set them aside individually to cool.
Step 2: In the meantime, let the butter melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about 1 minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.
Step 3: Combine the ricotta with chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning until well blended.
Step 4: Into a large pan, pour the Cajun Alfredo sauce.
Step 5: With the chicken mixture, stuff the pasta shells, then place them in the pan with the Cajun Alfredo sauce, then sprinkle with mozzarella.
Step 6: Place in the (preheated) oven and bake for about 20 minutes at 350 degrees F or 180 degrees C or until the cheese has melted and the sides are bubbling.
