Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Such an impressive dish that takes only thirty minutes to make. Stuffed shells with ricotta, chicken, broccoli, Parmesan, and Cajun seasoning in a bed of delicious Alfredo sauce and clothed in melted cheese. My favourite weeknight meal. And my go-to for when I have guests coming over.
Ingredients
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1 lb large pasta shells (gluten-free for gluten-free)
2 tbsp butter
2 cloves garlic, chopped
2 c. cream (and/or milk)
1/2 c. Parmigiano Reggiano (Parmesan), grated
1/2 tbsp cajun seasoning
1 c. ricotta
1 c. chicken, cooked and shredded or diced
1 c. broccoli, cooked and diced
2 green onions, thinly sliced
1/2 c. Parmigiano Reggiano (Parmesan), grated
1 tsp lemon zest
1/2 tbsp Cajun seasoning
1 c. mozzarella, shredded
How to make Cajun Chicken Alfredo Stuffed Shells
Step 1: As directed, cook the pasta shells. Once cooked, individually set the shells aside to cool.
Step 2: In the meantime, melt the butter in a saucepan over medium heat. Once the butter has melted, add the garlic to the pan and cook for about a minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Decrease the heat and let it simmer for about 5 minutes.
Step 3: Add in the ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning. Mix well.
Step 4: Into a large baking pan, pour the Cajun Alfredo sauce. Stuff each shell with the chicken mixture, then place in the pan and sprinkle with mozzarella.
Step 5: Place in a preheated 350 degrees F or 180 degrees C oven and bake for about 20 minutes 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 lb large pasta shells (gluten-free for gluten-free)
- 2 tbsp butter
- 2 cloves garlic, chopped
- 2 c. cream (and/or milk)
- 1/2 c. Parmigiano Reggiano (Parmesan), grated
- 1/2 tbsp cajun seasoning
- 1 c. ricotta
- 1 c. chicken, cooked and shredded or diced
- 1 c. broccoli, cooked and diced
- 2 green onions, thinly sliced
- 1/2 c. Parmigiano Reggiano (Parmesan), grated
- 1 tsp lemon zest
- 1/2 tbsp Cajun seasoning
- 1 c. mozzarella, shredded
Instructions
Step 1: As directed, cook the pasta shells. Once cooked, individually set the shells aside to cool.
Step 2: In the meantime, melt the butter in a saucepan over medium heat. Once the butter has melted, add the garlic to the pan and cook for about a minute until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil. Decrease the heat and let it simmer for about 5 minutes.
Step 3: Add in the ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning. Mix well.
Step 4: Into a large baking pan, pour the Cajun Alfredo sauce. Stuff each shell with the chicken mixture, then place in the pan and sprinkle with mozzarella.
Step 5: Place in a preheated 350 degrees F or 180 degrees C oven and bake for about 20 minutes until the cheese has melted and the sides are bubbling.
