Ingredients
Method
Cooking the Shells
- Bring a pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
Preparing the Filling
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded cheddar, Cajun seasoning, heavy cream, and chopped green onions. Mix until well combined. Season with salt and pepper to taste.
Stuffing the Shells
- Using a spoon, carefully fill each cooked shell with the creamy chicken mixture.
Preparing for Baking
- Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells on top of the sauce in a single layer.
Baking the Dish
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the cheddar cheese on top. Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to turn golden and bubbly.
Serving
- Once baked, let the dish cool for a few minutes before serving. Garnish with extra chopped green onions if desired.
Notes
Substitutions: Don’t have heavy cream? Try using a mix of milk and additional cream cheese for a lighter version! You can also use leftover rotisserie chicken for added convenience. Timing: Make sure not to overcook the pasta shells. You want them to stay firm to hold all that delicious filling! Common Mistakes: Avoid overwhelming the filling with too much Cajun seasoning. Start slow and taste-test; you can always add more! Leftovers can be refrigerated in an airtight container for up to 3 days or frozen unbaked for up to 3 months.