Mediterranean Creamy Cajun Chicken Stuffed Shells

Mediterranean Creamy Cajun Chicken Stuffed Shells

Ingredients:

• 20 jumbo pasta shells

• 2 cups cooked shredded chicken

• 1 cup ricotta cheese

• 1/2 cup cream cheese, softened

• 1/2 cup crumbled feta cheese

• 1 cup chopped fresh spinach

• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)

• 2 teaspoons Cajun seasoning

• 1/2 teaspoon garlic powder

• Salt & black pepper to taste

• 1 tablespoon butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• 1/2 cup grated parmesan

• 1 teaspoon Cajun seasoning

• Juice of 1/2 lemon

• Optional: pinch of chili flakes

• 1 cup shredded mozzarella or Italian blend cheese

• Fresh parsley, for garnish

Instructions:

• Cook the shells:
  Boil pasta shells until al dente. Drain, rinse with cold water, and set aside.

• Make the filling:
  In a large bowl, mix shredded chicken, ricotta, cream cheese, feta, spinach, sun-dried tomatoes, Cajun seasoning, garlic powder, salt, and pepper until creamy and well combined.

• Prepare the sauce:
  In a saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds. Stir in cream and Cajun seasoning. Simmer 2–3 minutes, then stir in parmesan and lemon juice until smooth and slightly thickened.

• Assemble:
  Pour a thin layer of sauce into a greased 9×13 baking dish. Stuff each pasta shell with filling and place into the dish. Pour remaining sauce over the shells and top with shredded mozzarella.

• Bake:
  Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until cheese is melted and golden.

• Serve:
  Garnish with fresh parsley and serve hot.