Cajun chicken Alfredo is one of our top pasta dishes in the Delish Test Kitchen, but we might have to make space on our favorites list for these creamy Cajun stuffed shells, that feature a savory Cajun cream sauce and shells filled with andouille sausage and Cajun-seasoned chicken.
Ingreadient
- 12 oz. jumbo pasta shells
- 1 lb. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground ground pepper
- 1 tsp. plus 2 tbsp. store-bought or homemade Cajun seasoning, divided
- 1 Tbsp. extra-virgin olive oil
- 2 large eggs
- 15 oz. ricotta
- 1 c. shredded low-moisture mozzarella
- 1 Tbsp. chopped fresh parsley, plus more for serving
- 12 oz. (about 4 links) cooked smoked chicken andouille sausage, casings removed, chopped
- 2 Tbsp. unsalted butter, divided
- 3 cloves garlic, grated
- 1 Tbsp. tomato paste
- 1 1/2 c. low-sodium chicken broth
- 1 1/2 c. heavy cream
- 2 c. finely grated Parmesan
- 3 Tbsp. all-purpose flour
Direction
- Preheat oven to 350°. In a large pot of boiling salted water, cook pasta shells, stirring occasionally, until al dente according to package directions. Drain.
- Meanwhile, season chicken on both sides with salt, pepper, and 1 teaspoon Cajun seasoning. In a medium skillet over medium-high heat, heat oil. Cook chicken, undisturbed, until seared and a crust starts to form, about 8 minutes. Flip and cook until second side is seared, about 8 minutes more. Transfer chicken to a cutting board and let rest 5 minutes. Using 2 forks, shred into pieces.
- In a medium bowl, mix eggs, ricotta, mozzarella, and parsley; season with salt and pepper. Add chicken and sausage and toss to combine.
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add broth and remaining 2 tablespoons Cajun seasoning. Cook, stirring, until warmed through, about 1 minute. Slowly whisk in cream and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, whisking constantly and adding Parmesan in a slow, steady stream, until sauce is slightly thickened and reduced by about one-third, about 5 minutes. Add remaining 1 tablespoon butter and whisk until melted. Slowly add flour, whisking to avoid lumps, and let simmer until sauce is light red, about 1 minute more.
- Spoon a layer of sauce into a 13" x 9" baking dish. Fill each shell with a heaping 1 to 2 tablespoons ricotta filling. Arrange shells on top of sauce, arranging them upright and side by side. Spoon remaining sauce over shells.
- Bake shells until sauce is bubbling, about 30 minutes. Let cool slightly. Top with more parsley.
