1 ½ cups Cajun Alfredo sauce (homemade or store-bought)
2 tsp Cajun seasoning (adjust to taste)
1 bell pepper, diced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
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Instructions
1. Cook Pasta – Bring salted water to a boil and cook the jumbo shells until just al dente. Drain, drizzle with a little olive oil, and set aside.
2. Make Filling – In a large bowl, mix together shredded chicken, cream cheese, ricotta, 1 cup mozzarella, Parmesan, Cajun seasoning, diced bell pepper, garlic, and parsley until well combined.
3. Stuff Shells – Spoon the chicken mixture into each pasta shell and place them into a greased 9×13 baking dish.
4. Add Sauce – Pour Cajun Alfredo sauce evenly over the stuffed shells.
5. Top & Bake – Sprinkle the remaining ½ cup mozzarella on top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
6. Serve – Garnish with extra parsley and enjoy hot!
