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Cajun Chicken Alfredo Stuffed Shells burst with flavor. You need the right ingredients to make this dish shine. Here’s what you’ll need: - 12 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup Cajun seasoning (divided) - 2 cups Alfredo sauce (store-bought or homemade) - 1 cup shredded mozzarella cheese - 1 cup ricotta cheese - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 small onion, diced - 1 cup spinach, chopped - Salt and pepper to taste - Fresh parsley for garnish You can add small diced bell peppers or diced tomatoes for extra flavor. These add color too! If you need to avoid gluten, use gluten-free pasta shells. For dairy-free options, try plant-based cheeses and Alfredo sauce. You can also swap chicken for shrimp or tofu for a vegetarian take. Enjoy your cooking adventure! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This makes sure your dish bakes evenly. 2. Cooking the pasta: Boil a large pot of salted water. Cook the jumbo shells according to the package instructions until they are al dente. Once done, drain the shells and set them aside to cool a bit. 3. Sautéing vegetables: In a skillet, heat two tablespoons of olive oil over medium heat. Add one small diced onion and two cloves of minced garlic. Sauté until the onion turns translucent. Next, add one cup of chopped spinach and cook until it wilts. This adds great flavor and color to your dish. 1. Mixing the filling: In a mixing bowl, combine two cups of shredded chicken with half a cup of Cajun seasoning. Add the sautéed vegetables, one cup of ricotta cheese, and half a cup of shredded mozzarella cheese. Season with salt and pepper to taste. Mix well until everything is combined. 2. Stuffing the shells: Take each cooked shell and fill it with a generous amount of the chicken mixture. Place the stuffed shells in a greased baking dish, making sure they fit snugly. 3. Adding sauce and cheese: Pour two cups of Alfredo sauce evenly over the stuffed shells. Ensure all shells are covered. Then, sprinkle the remaining half cup of mozzarella cheese and half a cup of grated Parmesan cheese on top. 1. Baking time and temperature: Place the baking dish in the oven and bake for 25 to 30 minutes. The cheese should become bubbly and golden brown. 2. Tips for achieving a golden crust: To get a nice crust, you can broil the dish for the last 2-3 minutes. Just watch closely to avoid burning. This will give your dish a beautiful golden finish. To ensure your shells are not overcooked, follow these steps: - Boil water with salt. This adds flavor to your shells. - Cook jumbo shells only until they are al dente. Check the package for time. - Drain shells gently and rinse with cool water. This stops the cooking process. For sautéing vegetables, keep these tips in mind: - Heat olive oil in a skillet over medium heat. - Add diced onion first, cooking until it’s soft and clear. - Then add minced garlic. Stir quickly to avoid burning. - Finally, toss in spinach and cook until it wilts. This brings out great flavor. Want to boost the flavor? Here are some ideas: - Add extra spices like paprika or cayenne for a spicy kick. - Mix in fresh herbs like thyme or basil for a fresh taste. - Consider adding a squeeze of lemon for brightness. To double flavors, try these tips: - Use more Alfredo sauce if you want it creamier. - Add an extra half cup of cheese for a cheesy delight. - Mix in a bit more Cajun seasoning to enhance the dish's spice. Pair your stuffed shells with side dishes for a complete meal: - A fresh green salad with vinaigrette balances the rich flavors. - Garlic bread works well to soak up the Alfredo sauce. For presentation ideas, consider these: - Garnish with fresh parsley for a pop of color. - Serve on a large platter for a family-style meal. - Arrange shells neatly and drizzle a bit of sauce on top for style. Pro Tips Use Homemade Alfredo Sauce: For a richer flavor, consider making your own Alfredo sauce. It’s simple and can elevate the dish significantly. Customize Spice Level: Adjust the amount of Cajun seasoning based on your spice preference. Start with less and add more to taste. Extra Creaminess: Mix in a splash of heavy cream to the Alfredo sauce before pouring it over the shells for additional creaminess. Chop Fresh Herbs: Brighten the dish with freshly chopped herbs like basil or thyme for added flavor and a pop of color. {{image_2}} You can swap chicken for shrimp or sausage. Shrimp adds a nice seafood twist. Just sauté it until pink and tender. For sausage, use spicy or mild based on your taste. Slice it and brown it in the pan. Vegetarians can use plant-based protein. Try mushrooms or lentils for a hearty filling. These options keep the dish rich and satisfying without meat. Making a homemade Alfredo sauce is easy and fun. Blend butter, cream, and cheese until smooth. You can add garlic or herbs for more flavor. This gives your dish a personal touch. If you want heat, try a spicy sauce. Blend in some hot sauce or Cajun spices. This will give the shells a kick. You can mix cream with salsa for a creamy, zesty option too. If you need gluten-free options, look for gluten-free jumbo shells. Many brands offer great choices that hold up well. You can also use quinoa or rice for a tasty base. For low-carb diets, zucchini noodles are a fantastic alternative. Use a spiralizer to create noodles. They will soak up the sauce and add freshness to the dish. This way, you can enjoy the flavors without the carbs. To keep your Cajun Chicken Alfredo Stuffed Shells fresh, store leftovers in an airtight container. This helps maintain moisture and flavor. Place the shells in the fridge as soon as they cool down. They can last for up to three days. If you want to enjoy them later, make sure to check for any signs of spoilage before eating. Freezing is a great way to save stuffed shells for later. First, let them cool completely. Then, place the shells in a single layer on a baking sheet. Freeze until solid, about one to two hours. Once frozen, transfer them to a freezer-safe bag or container. This keeps them fresh for up to three months. To reheat, thaw the shells in the fridge overnight. Preheat your oven to 350°F (175°C). Place the thawed shells in a baking dish, cover with foil, and bake for 20-25 minutes. Remove the foil for the last five minutes to brown the cheese. Enjoy your flavorful meal! How can I make this dish spicy? To boost the spice, add more Cajun seasoning. You can also include diced jalapeños or red pepper flakes. For a smoky flavor, try smoked paprika. Can I use other types of cheese? Yes! You can swap mozzarella for cheddar or pepper jack for more flavor. Cream cheese adds a rich taste, too. Mix and match to find your favorite blend. What if I don’t have jumbo shells available? If you don’t have jumbo shells, use manicotti or even regular pasta. Just ensure the filling is stuffed well. Cook time may vary slightly with different pasta shapes. How do I know when the chicken is fully cooked? The chicken is done when its internal temperature hits 165°F (75°C). Cut into the thickest part to check for any pink. If it's white and juices run clear, it's ready. Can I prepare this dish ahead of time? Absolutely! You can make the filling and stuff the shells a day in advance. Store them covered in the fridge. Just add the sauce right before baking. What can I serve with Cajun Chicken Alfredo Stuffed Shells? Pair this dish with a fresh salad or garlic bread. A side of steamed veggies adds color and balance. Enjoy it with a light wine for a complete meal. You have learned how to make Cajun Chicken Alfredo Stuffed Shells. We covered ingredients, preparation, and tips to make this dish shine. Remember, you can swap proteins and sauces to match your taste. Don't forget storage tips for leftovers. Enjoy trying different flavors and serving styles. This dish is not just reliable; it’s also fun to make. You’ll impress everyone at the table. Happy cooking!

Cajun Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells stuffed with Cajun seasoned chicken, ricotta, and spinach, topped with Alfredo sauce and cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup Cajun seasoning (divided)
  • 2 cups Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup spinach, chopped
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Boil a large pot of salted water, and cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent. Add chopped spinach and cook until wilted.
  • In a mixing bowl, combine the shredded chicken, ½ cup of Cajun seasoning, sautéed vegetables, ricotta cheese, and ½ cup of mozzarella cheese. Season with salt and pepper to taste.
  • Stuff each cooked shell with a generous amount of the chicken mixture, placing the filled shells in a greased baking dish.
  • Pour the Alfredo sauce evenly over the stuffed shells, ensuring all shells are covered. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
  • Place the baking dish in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Notes

Feel free to adjust the amount of Cajun seasoning to your taste.
Keyword Alfredo, Cajun, chicken, pasta, stuffed shells