Cajun Chicken Alfredo Shells
This Cajun chicken Alfredo stuffed shells dish takes everything you love about creamy pasta and adds a bold, spicy kick.
Imagine tender jumbo shells filled with Cajun-seasoned chicken, melty mozzarella, and a rich Alfredo base, all smothered in more sauce and baked until bubbly. It’s cozy, indulgent, and just different enough from classic stuffed shells to feel exciting. The Cajun seasoning brings warmth and personality, while the Alfredo sauce keeps everything velvety and comforting.
This is a great make-ahead dinner, a crowd-pleasing bake for family nights, and the kind of pasta dish that makes people ask, “What did you put in this?” You can keep the heat mild or turn it up, and you can even sneak in ricotta for extra creaminess.
Cajun Chicken Alfredo Shell Ingredients
Jumbo pasta shells – These are the vessels that hold all that creamy Cajun filling. Cook them just to al dente so they don’t tear when stuffing.
Cooked chicken breast – Diced or shredded, seasoned with Cajun spices so the flavor runs through the filling. Rotisserie chicken works too.
Cajun seasoning – Used in both the chicken and the sauce to give the whole dish that Southern-style kick.
Butter – Forms the base of the Alfredo and adds richness.
Garlic – Sautéed in the butter to build flavor before the cream goes in.
Heavy cream – The main body of the homemade Alfredo sauce, giving it that luxurious texture.
Parmesan cheese – For savory, salty depth in the sauce.
Mozzarella cheese – Melts into the filling and on top for that stretchy, cheesy finish.
Ricotta cheese (optional) – Adds a lasagna-style creaminess to the stuffing.
Salt and pepper – To balance the cream and spice.
Fresh parsley – A bright garnish against the creamy, cheesy pasta.
How to Make These Cajun Chicken Alfredo Shells
STEP 1: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, following package directions. Drain and spread them out on a tray to cool so they don’t stick together.
STEP 2: In a bowl, toss the cooked chicken with half of the Cajun seasoning so the meat is well coated and flavorful. Set it aside while you make the sauce.
STEP 3: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
STEP 4: Stir in the Parmesan cheese and the remaining Cajun seasoning. Let the sauce simmer for a couple of minutes until it slightly thickens. Taste and season with salt and pepper as needed. This is your Cajun Alfredo.
STEP 5: In a mixing bowl, combine the seasoned chicken, half of the Alfredo sauce, the shredded mozzarella, and the ricotta if you’re using it. Stir until everything is evenly coated in the creamy mixture. This will be your stuffing.
STEP 6: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Spoon the chicken Alfredo filling into each cooled shell and arrange them snugly in the dish.
STEP 7: Pour the remaining Alfredo sauce over the stuffed shells, making sure each one gets some sauce so they don’t dry out while baking. Sprinkle extra mozzarella over the top for a cheesy crust.
STEP 8: Cover the dish with foil and bake for about 20 minutes, until everything is heated through. Remove the foil and broil for 2–3 minutes, just until the top is lightly golden and bubbling.
STEP 9: Let the shells rest a couple of minutes, then garnish with chopped parsley and serve warm.
Can I Make This Less Spicy?
Yes. Cajun seasoning blends can vary in heat, so if you prefer a milder dish, simply use half the amount and skip any extra red pepper or spicy Cajun blends. You can also add a bit more cream or Parmesan to mellow the flavor. The creamy sauce balances spice well, so it’s easy to adjust to your taste.
Can I Use Rotisserie Chicken Instead of Cooking Chicken?
You can absolutely use rotisserie chicken to speed things up. Just shred or dice it, then toss it with the Cajun seasoning the same way you would the cooked chicken breast. Since rotisserie chicken is already seasoned, taste the filling before adding extra salt.
Can I Make This Ahead of Time?
Yes, this is a great prep-ahead pasta bake. You can assemble the stuffed shells with the filling and sauce, cover the dish, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for a bit and then bake as directed, adding a few extra minutes if it’s going into the oven cold.
Can I Freeze Cajun Chicken Alfredo Shells?
You can. Stuff the shells, place them in the dish, pour the sauce over, and cover tightly before freezing. Thaw overnight in the refrigerator, then bake until hot and bubbly. Cream sauces can thicken slightly after freezing, but adding a splash of cream before baking can bring the texture back.
Recipe Tips
- Cook a few extra shells in case some tear while boiling.
- Don’t overcook the pasta — al dente shells hold their shape better when stuffed.
- If the Alfredo sauce thickens too much, whisk in a splash of milk or cream before pouring it over the shells.
What to Serve with Cajun Chicken Alfredo Shells
A simple green salad with a zesty vinaigrette cuts through the richness nicely.
Garlic bread or warm baguette slices are perfect for scooping up extra sauce from the baking dish.
Roasted broccoli, asparagus, or green beans make an easy vegetable side to round out the meal.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at a low temperature or in the microwave, adding a small splash of cream or milk if needed to loosen the sauce.
If reheating a full pan, cover with foil to keep the shells from drying out, then uncover for the last few minutes to melt the cheese again.
Cajun Chicken Alfredo Shells
Ingredients
- Roughly 1 cup shredded mozzarella cheese with extra reserved for layering on top
- Approximately 20 jumbo pasta shells
- 1 tablespoon Cajun spice blend separated into two portions
- 2 tablespoons salted butter
- 1 cup smooth ricotta cheese optional, for creamier texture
- 3 finely chopped garlic cloves
- 1 cup finely grated Parmesan cheese
- 2 cups pre-cooked chicken breast chopped or pulled into small pieces
- 1½ cups heavy cream
- Salt and ground black pepper adjusted to preference
- Fresh flat-leaf parsley minced, for garnishing
Instructions
- Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until just firm to the bite (al dente). Drain thoroughly and set aside to cool slightly before handling.
- In a mixing bowl, toss the cooked chicken with half of the Cajun seasoning blend until evenly coated. Set aside while preparing the sauce.
- In a large skillet set over medium heat, melt the butter. Add the minced garlic and sauté until aromatic, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Sprinkle in the Parmesan cheese along with the remaining Cajun seasoning. Stir continuously until the sauce becomes smooth and begins to thicken. Adjust seasoning with salt and pepper to taste.
- In a separate bowl, combine the spiced chicken, half of the prepared Alfredo sauce, shredded mozzarella, and ricotta cheese if using. Stir until the mixture is well blended.
- Coat a baking dish lightly with oil or non-stick spray. Fill each cooked pasta shell with a generous spoonful of the chicken mixture and arrange them snugly in the dish. Pour the reserved Alfredo sauce evenly over the filled shells. Scatter additional mozzarella cheese on top.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and broil for an additional 2 to 3 minutes, or until the top is golden and the cheese is bubbling.
- Sprinkle chopped parsley over the baked shells just before serving. Serve hot.