Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
These Cajun Chicken Alfredo Stuffed Shells are loaded with a meaty filling and covered in a delicious rich sauce! You can never go wrong with these treats! It will only take you half an hour to prepare and cook these. Enjoy!
Ingredients:
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2 tbsp butter
1 c ricotta
1/2 c Parmigiano Reggiano (Parmesan), grated
1 c chicken, cooked and shredded or diced
1 lb. large pasta shells (gluten-free for gluten-free)
1 c mozzarella, shredded
2 green onions, thinly sliced
1 c broccoli, cooked and diced
1 tsp lemon zest
1/2 tbsp Cajun seasoning
2 cloves garlic, chopped
2 c cream (and/or milk)
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta shells into the boiling water, then cook according to the package instructions. Drain and rinse with cold water to stop the cooking process.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the garlic into the hot pan, then sauté for a minute or just until aromatic.
Add the Cajun seasoning, cream, and Parmesan cheese. Stir everything until well incorporated. Allow the mixture to boil.
Turn the heat down to low, then simmer for about 5 minutes.
In a mixing bowl, add the Parmesan cheese, ricotta cheese, Cajun seasoning, broccoli, lemon zest, green onions, and shredded chicken. Stir everything until well incorporated.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add the sauce mixture into a large baking pan and spread it evenly.
Fill each pasta shell with the chicken mixture, then lay them into the prepared baking pan in a single layer. Make sure to leave a small space between each shell.
Scatter the mozzarella cheese over the stuffed shells.
Place the baking pan in the preheated oven and bake the Cajun Chicken Alfredo Stuffed Shells for 20 minutes or until the cheese turns golden brown.
Remove from the oven.
Serve and enjoy!
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 ricotta
- 1/2 c Parmigiano Reggiano (Parmesan), grated
- 1 c chicken, cooked and shredded or diced
- 1 lb. large pasta shells (gluten-free for gluten-free)
- 1 c mozzarella, shredded
- 2 green onions, thinly sliced
- 1 c broccoli, cooked and diced
- 1 tsp lemon zest
- 1/2 tbsp Cajun seasoning
- 2 cloves garlic, chopped
- 2 c cream (and/or milk)
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta shells into the boiling water, then cook according to the package instructions. Drain and rinse with cold water to stop the cooking process.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the garlic into the hot pan, then sauté for a minute or just until aromatic.
Add the Cajun seasoning, cream, and Parmesan cheese. Stir everything until well incorporated. Allow the mixture to boil.
Turn the heat down to low, then simmer for about 5 minutes.
In a mixing bowl, add the Parmesan cheese, ricotta cheese, Cajun seasoning, broccoli, lemon zest, green onions, and shredded chicken. Stir everything until well incorporated.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add the sauce mixture into a large baking pan and spread it evenly.
Fill each pasta shell with the chicken mixture, then lay them into the prepared baking pan in a single layer. Make sure to leave a small space between each shell.
Scatter the mozzarella cheese over the stuffed shells.
Place the baking pan in the preheated oven and bake the Cajun Chicken Alfredo Stuffed Shells for 20 minutes or until the cheese turns golden brown.
Remove from the oven.
Serve and enjoy!
