Garlic Cajun Chicken Shells in Velveeta Cream Sauce

If comfort food had a passport, this recipe would have stamps from both Louisiana and your favorite cozy Italian trattoria. These Garlic Cajun Chicken Shells in Velveeta Cream Sauce are bold, creamy, and downright irresistible.

Picture this: tender jumbo pasta shells stuffed with juicy Cajun-seasoned chicken, bathed in a silky, cheesy Velveeta cream sauce that clings to every curve. It’s the kind of dish that makes you sigh after the first bite a little spicy, a lot cheesy, and endlessly satisfying.

While Cajun cuisine is often associated with fiery spice, this recipe brings a more balanced, family-friendly heat that pairs beautifully with creamy cheese sauce. The Cajun seasoning, garlic, and Parmesan bring savory depth, while the Velveeta ensures a melt-in-your-mouth smoothness that only it can deliver.

Whether you’re cooking for a weeknight dinner, hosting a casual gathering, or looking for a freezer-friendly make-ahead meal, this pasta delivers on all counts.

Why You’ll Love This Recipe

• Bold & Comforting – Cajun spice meets cheesy cream sauce for the best of both worlds.
• Family-Friendly Spice – Warm and flavorful without overwhelming heat.
• Velvety Cheese Sauce – Velveeta melts perfectly for a smooth, creamy coating.
• Make-Ahead Friendly – Assemble ahead and bake when you’re ready.
• Crowd-Pleaser – Perfect for potlucks, game nights, or just treating yourself.

Ingredients Breakdown

Servings: 4–6

For the Chicken Filling

• 2 boneless, skinless chicken breasts – About 8–10 oz each. Pound slightly for even cooking.
• 2 teaspoons Cajun seasoning – Adds bold flavor with paprika, garlic, onion, and herbs.
• 1 teaspoon garlic powder – Enhances the savory notes.
• Salt and pepper, to taste – Adjust depending on your Cajun seasoning’s salt content.

For the Sauce & Assembly

• 8 oz Velveeta cheese – The secret to a creamy, lump-free cheese sauce.
• 1 cup heavy cream – Adds richness and helps thin the cheese to sauce consistency.
• 2 tablespoons butter – For sautéing garlic and adding silkiness.
• 2 garlic cloves, minced – Fresh garlic deepens the flavor.
• 16 jumbo pasta shells – Cooked al dente so they hold their shape.
• ½ cup Parmesan cheese – Adds nutty sharpness to the sauce.
• Fresh parsley, for garnish – A pop of color and freshness.

Tools You’ll Need

• Large pot for boiling pasta
• Skillet for cooking chicken
• Medium saucepan for the cheese sauce
• Baking dish (9×13-inch works well)
• Cutting board & chef’s knife
• Measuring cups & spoons
• Wooden spoon or silicone spatula

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add jumbo shells and cook until just al dente, about 1–2 minutes less than package directions. Drain and rinse under cool water to stop cooking. Set aside on a tray so they don’t stick.

2. Season & Cook the Chicken

Pat chicken breasts dry with paper towels. Sprinkle with Cajun seasoning, garlic powder, salt, and pepper on both sides. Heat a skillet over medium-high heat with a drizzle of oil. Cook chicken for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a cutting board and let rest before dicing into bite-sized pieces.

3. Make the Velveeta Cream Sauce

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, then stir in cubed Velveeta. Continue stirring until the cheese is fully melted and smooth. Stir in Parmesan cheese until incorporated. Season with salt and pepper to taste.

4. Assemble the Shells

Preheat oven to 350°F. Spoon a thin layer of cheese sauce onto the bottom of your baking dish. Fill each pasta shell with diced chicken, then arrange them in the dish. Pour the remaining cheese sauce evenly over the shells.

5. Bake & Garnish

Cover with foil and bake for 20 minutes, until heated through and bubbling. Remove foil for the last 5 minutes to slightly brown the top. Garnish with fresh parsley and serve hot.

Flavor Notes & Pairings

• Taste: Creamy, cheesy base balanced by Cajun spice and garlic.
• Texture: Al dente pasta cradling tender chicken, all coated in silky sauce.
• Pair With: Garlic bread, roasted vegetables, or a simple green salad with vinaigrette to cut through the richness.

Tips for Success

• Don’t Overcook Pasta: Slightly undercooking prevents shells from tearing during stuffing.
• Velveeta Tip: Cut into small cubes so it melts faster without clumping.
• Balance the Heat: Adjust Cajun seasoning to suit your spice tolerance.
• Chicken Shortcut: Use rotisserie chicken for an even quicker version.

Variations & Substitutions

• Seafood Twist: Replace chicken with shrimp for Cajun seafood shells.
• Vegetarian Option: Skip the chicken and fill shells with sautéed peppers, onions, and mushrooms.
• Extra Veggies: Add spinach or broccoli into the filling for color and nutrition.
• Different Cheeses: Use a mix of cheddar and Monterey Jack in place of Velveeta for sharper flavor.

Make-Ahead & Storage

• Make-Ahead: Assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours before baking.
• Freeze: Assemble without baking, wrap well, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.
• Reheat: Microwave individual portions or bake in a covered dish at 325°F until heated through.

Nutrition (Per Serving – approx. 6 servings)

• Calories: ~490
• Protein: 27g
• Carbs: 25g
• Fat: 32g
• Fiber: 1g

FAQs

Q: Can I use regular cheddar instead of Velveeta?
A: Yes, but you may need to add more cream to prevent a grainy sauce.

Q: Is Cajun seasoning spicy?
A: Most blends are mild to moderately spicy, but you can use a low-sodium or mild version if preferred.

Q: Can I prep the chicken the day before?
A: Absolutely — cooked diced chicken can be refrigerated for up to 2 days before using.

Cooking Timeline

Step	Time
Boil pasta	10 min
Cook chicken	10 min
Make sauce	8 min
Assemble & bake	20 min
Total	~45 min

Final Thoughts

These Garlic Cajun Chicken Shells in Velveeta Cream Sauce are proof that weeknight comfort food doesn’t have to be boring. They’re rich, flavorful, and just spicy enough to keep things interesting all while being creamy enough to please even the pickiest eaters.

From the tender chicken to the silky cheese sauce, this dish delivers on every level. Serve it with crusty bread to soak up every last drop of sauce, and you’ve got yourself a meal worth repeating.

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