Cajun Chicken Alfredo Stuffed Shells
Pasta shells are stuffed with ricotta, chicken, broccoli, parmesan and cajun seasoning; alfredo sauce, covered with mozzarella cheese.
[adrotate group="2"] [adrotate group="4"]- 340g-400g (14oz) Pasta Shells (Conchiglioni)
- 2 Tbsp Butter
- 2 Cloves Garlic (chopped)
- 1 (280ml) Double Cream (Heavy Cream)
- 250ml Whole Milk
- ½ Cup Parmesan Cheese
- ½ Tbsp Cajun Seasoning
- 300g/10.6oz Ricotta
- 1 Small Chicken Breast (cooked and shredded or diced)
- 6 Fresh Broccoli Florets (cooked and diced)
- 3 Spring Onions (sliced)
- ¼ Tsp Lemon Zest
- ½ Cup Parmesan Cheese
- ½ Tbsp Cajun Seasoning
- 150g-200g (7oz) Shredded Mozzarella
Cook Pasta Shells but not completely. Drain and place aside each other in a dish to cool.
In a large bowl, mix ricotta, chicken, broccoli, spring onions, parmesan cheese, lemon zest, ½ tablespoon cajun seasoning and fill pasta shells.
Melt butter in a pan, add the garlic and cook until fragrant, about a minute, before mixing in the cream, milk, parmesan, lemon zest and 1/2 tablespoon cajun seasoning. Bring to boil, then simmer for 5 minutes.
Pour sauce into a large baking dish, place stuffed shells on top and cover in shredded mozzarella cheese.
Bake in preheated oven 180C/350F until cheese has melted and sides are bubbling, about 30 minutes.
Serve with a side salad.
Enjoy!