Cajun Chicken Alfredo Stuffed Pasta Shells Recipe | Pasta Recipe | Chaz’s Cuisines

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option with a cheesy flavor.

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu provides a plant-based option while canned chicken is more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Slightly cook 16-18 jumbo pasta shells and set aside.

Slice 2 chicken breasts in half and coat with truffle infused olive oil.

Sprinkle half of the cajun seasoning on the chicken and rub it in.

Sear the chicken breasts in a preheated pan over medium heat for about 5-6 minutes on each side until juicy.

Cover the chicken with foil to keep it warm.

In a new preheated pan, sauté fresh garlic for about 30 seconds to release flavors.

Add heavy cream to the pot and heat it up.

Once the heavy cream is heated, whisk in freshly grated parmesan cheese and the remaining cajun seasoning until smooth.

Chop the cooked chicken into chunks and add to the mixture along with softened cream cheese, freshly grated mozzarella, and fresh spinach.

Add lemon juice and juices from the chicken to the mixture and mix well.

Start with a light layer of pasta sauce on the bottom of the baking dish.

Stuff the pasta shells with the chicken and cheese mixture and place them in the baking dish.

Pour the remaining sauce over the stuffed shells, covering them completely.

Top with freshly grated mozzarella cheese, black pepper, and chopped curly parsley.

Bake in the oven covered at 400°F for about 15 minutes, then uncover and bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens