Instructions
1. Cook the Pasta:
Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to package directions until al dente (firm to the bite). Drain carefully and arrange them in a single layer on a baking sheet to cool. This prevents them from sticking together.
2. Season the Chicken:
In a medium bowl, toss the diced or shredded chicken with half of the Cajun seasoning until evenly coated. Set aside.
3. Prepare the Alfredo Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a gentle simmer. Do not boil vigorously.
Reduce the heat to low and whisk in the grated Parmesan cheese and the remaining Cajun seasoning. Continue whisking until the cheese is melted and the sauce is smooth and has thickened slightly, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
4. Make the Filling:
In a large mixing bowl, combine the seasoned chicken, 1 cup of the prepared Alfredo sauce, ½ cup of the mozzarella cheese, and the ricotta cheese (if using). Stir until the mixture is well combined and creamy.
5. Assemble the Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Using a spoon, carefully fill each cooled pasta shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish. Pour the remaining Alfredo sauce evenly over the top of the shells. Sprinkle the remaining ½ cup of mozzarella cheese over the sauce.
6. Bake:
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes, or until the shells are heated through and the sauce is bubbly. Remove the foil and switch the oven to broil. Broil for 2-3 minutes, watching closely, until the cheese on top is golden and bubbly.
7. Serve:
Let the stuffed shells rest for 5 minutes before serving. Garnish with freshly chopped parsley and enjoy warm.
Chef’s Notes:
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Spice Level: Adjust the amount of Cajun seasoning to suit your preference for heat.
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Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
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No Ricotta? You can substitute with an equal amount of mascarpone or cream cheese for a similar creamy texture.
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