In a medium saucepan over medium heat, melt the butter until it begins to foam. Add the flour and whisk constantly for about 1 minute to form a smooth roux. This step removes any raw flour taste and starts the thickening base for the sauce.
Slowly pour in the milk and heavy cream (if using), whisking continuously to prevent lumps from forming. Continue whisking as the mixture heats up and thickens into a smooth, pourable sauce—this should take about 4–5 minutes.
Stir in the Cajun seasoning, paprika, and a pinch of salt and pepper. Simmer for another 2–3 minutes until the sauce has a silky consistency and coats the back of a spoon. Taste and adjust seasoning if needed.
Assemble the Dish
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
Pour half of the prepared sauce into the bottom of the dish, spreading it evenly to coat the base. This prevents sticking and infuses the shells with flavor as they bake.
Carefully stuff each cooled pasta shell with the prepared chicken filling, using a spoon or small scoop to fill generously but without overstuffing. Arrange the filled shells in a single layer in the dish, open side up, nestled closely together.
Once all shells are in place, pour the remaining sauce evenly over the top, making sure each shell is moistened. Sprinkle with the remaining ½ cup shredded mozzarella to create a melty, golden topping.
Bake
Place the dish in the preheated oven and bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese on top is lightly golden and melted.
Serve
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.
Serve hot and creamy, straight from the baking dish. These stuffed shells pair beautifully with a side salad or crusty bread.
Nutritional Information (Approx. per serving – 6 servings)
