Ingredients
Equipment
Method
- Boil the jumbo pasta shells according to package instructions until al dente, then drain and rinse them under cold water.
- In a large mixing bowl, combine the shredded chicken and Cajun seasoning, then add ricotta, half of the mozzarella, half of the Parmesan, the egg, and chopped spinach, mixing until smooth.
- In a medium saucepan, melt the butter over medium heat, sauté minced garlic for about a minute, then pour in heavy cream and bring to a gentle simmer.
- Gradually whisk in the Parmesan until the sauce thickens slightly; adjust seasoning with salt and pepper.
- Preheat oven to 350°F (180°C) and spread a thin layer of Alfredo sauce in a baking dish.
- Fill each pasta shell with the chicken mixture and arrange them tightly in the dish, then drizzle with remaining Alfredo sauce and sprinkle with leftover mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes; remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
- Let rest for 5 minutes before serving and garnish with fresh parsley.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg
Notes
Feel free to swap chicken for turkey or plant-based proteins. For a lighter sauce, consider using half-and-half instead of heavy cream. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months before baking. Freshly grated Parmesan works best for flavor; avoid pre-shredded cheeses. Garnish with fresh herbs like parsley or basil for an appealing presentation.
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