Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Today, I am planning to surprise my husband with a simple date night meal. It’s our Anniversary, and I know he loves Cajun Chicken Alfredo so much, so I am dressing it up tonight. I found this amazing recipe that I have been meaning to try for weeks now with Cajun seasoned chicken and broccoli stuffed shells in the most delicious Alfredo sauce clothed in melted cheese! I am pretty sure he is going to love my surprise!
Ingredients
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2 tbsp butter
1 c. chicken, cooked and shredded or diced
1 c. broccoli, cooked and diced
1 lb large pasta shells (gluten-free for gluten-free)
2 cloves garlic, chopped
1/2 tbsp cajun seasoning
1 c. ricotta
1/2 c. parmigiano reggiano (Parmesan), grated
2 c. cream (and/or milk)
2 green onions, thinly sliced
1/2 tbsp cajun seasoning
1 tsp lemon zest
1 c. mozzarella, shredded
1/2 c.parmigiano reggiano (Parmesan), grated
How to make Cajun Chicken Alfredo Stuffed Shells
Step 1: Following the package directions, cook the pasta shell. When done, individually set them aside to cool.
Step 2: In the meantime, allow the butter to melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about a minute or until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil, then decrease the heat to a simmer for about 5 minutes.
Step 3: To a large bowl, combine the ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning.
Step 4: Into a large baking pan, pour the Cajun seasoning. Then, stuff the shells with the chicken mixture. Place the stuffed shells in the pan and sprinkle with mozzarella.
Step 5: Place the pan into a 325 degrees F or 180 degrees C oven and bake for approximately 20 minutes, or 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
- 2 tbsp butter
- 1 c. chicken, cooked and shredded or diced
- 1 c. broccoli, cooked and diced
- 1 lb large pasta shells (gluten-free for gluten-free)
- 2 cloves garlic, chopped
- 1/2 tbsp cajun seasoning
- 1 c. ricotta
- 1/2 c. parmigiano reggiano (Parmesan), grated
- 2 c. cream (and/or milk)
- 2 green onions, thinly sliced
- 1/2 tbsp cajun seasoning
- 1 tsp lemon zest
- 1 c. mozzarella, shredded
- 1/2 c.parmigiano reggiano (Parmesan), grated
Instructions
Step 1: Following the package directions, cook the pasta shell. When done, individually set them aside to cool.
Step 2: In the meantime, allow the butter to melt in a saucepan over medium heat. Once the butter has melted, add the garlic and cook for about a minute or until aromatic. Then, stir in the cream, Parmesan, and Cajun seasoning. Bring the mixture to a boil, then decrease the heat to a simmer for about 5 minutes.
Step 3: To a large bowl, combine the ricotta, chicken, broccoli, green onions, Parmesan, lemon zest, and Cajun seasoning.
Step 4: Into a large baking pan, pour the Cajun seasoning. Then, stuff the shells with the chicken mixture. Place the stuffed shells in the pan and sprinkle with mozzarella.
Step 5: Place the pan into a 325 degrees F or 180 degrees C oven and bake for approximately 20 minutes, or the cheese has melted, and the sides are bubbling.
