Creamy Cajun Chicken Shells: A Flavorful One-Pan Wonder

If you’re craving a dish that’s rich, creamy, and packed with bold Cajun flavors, this Creamy Cajun Chicken Shells recipe is a must-try. Tender chicken, perfectly cooked pasta shells, and a luscious, spicy cream sauce come together in one pan for an easy yet impressive meal. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish delivers comfort and excitement in every bite.

Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4–6

• Calories per Serving: ~550 kcal

Ingredients

For the Cajun Seasoning (or use store-bought):

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp cayenne pepper (adjust for heat preference)

• ½ tsp black pepper

• ½ tsp salt

For the Creamy Cajun Chicken Shells:

• 12 oz (340g) medium pasta shells

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cubed

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup chicken broth

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella (optional, for extra creaminess)

• 2 tbsp cream cheese (optional, for richness)

• 2 tbsp chopped fresh parsley (for garnish)

• Salt and pepper to taste

Instructions

Step 1: Prepare the Cajun Seasoning

1. In a small bowl, mix all the spices for the Cajun seasoning. Set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta shells and cook according to package instructions (usually 9–11 minutes) until al dente.

3. Drain and set aside, reserving ½ cup of pasta water in case the sauce needs thinning.

Step 3: Cook the Chicken

1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat (375°F/190°C).

2. Season the cubed chicken with 2 tsp of the Cajun seasoning (reserve the rest for the sauce).

3. Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.

4. Remove the chicken from the pan and set aside.

Step 4: Sauté the Vegetables

1. In the same skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat (350°F/175°C).

2. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened.

3. Stir in the minced garlic and remaining Cajun seasoning, cooking for 30 seconds until fragrant.

Step 5: Make the Cream Sauce

1. Pour in the chicken broth and heavy cream, stirring to combine.

2. Bring the mixture to a gentle simmer (about 200°F/93°C) and let it cook for 3–4 minutes to slightly thicken.

3. Reduce heat to low (200°F/93°C) and stir in the Parmesan, mozzarella (if using), and cream cheese until melted and smooth.

Step 6: Combine Everything

1. Add the cooked pasta and chicken back into the skillet, tossing to coat in the sauce.

2. If the sauce is too thick, add a splash of reserved pasta water (1–2 tbsp at a time).

3. Taste and adjust seasoning with salt and pepper if needed.

Step 7: Garnish and Serve

1. Remove from heat and sprinkle with fresh parsley.

2. Serve hot with extra Parmesan if desired.

Tips for Success

• Adjust the Heat: Reduce cayenne if you prefer a milder dish, or add a dash of hot sauce for extra spice.

• Chicken Substitutes: Shrimp or sausage work great in this recipe for a different twist.

• Pasta Alternatives: Penne, rigatoni, or fettuccine can be used instead of shells.

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to restore creaminess.

Why This Recipe Works

The combination of smoky, spicy Cajun flavors with a velvety cream sauce makes this dish irresistibly delicious. The one-pan method ensures easy cleanup, while the addition of cheese and fresh herbs elevates it from simple to spectacular.

Nutritional Information (Per Serving)