Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 8 oz Velveeta cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 2 garlic cloves, minced
- 16 jumbo pasta shells
- 1/2 cup Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Season chicken with Cajun seasoning, garlic powder, salt, and pepper. Cook until done, then shred into bite-sized pieces.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and Velveeta cheese; cook until smooth.
- Cook jumbo pasta shells according to package instructions. Drain and set aside.
- Preheat oven to 375°F (190°C). Stuff cooked shells with seasoned chicken, arrange in a baking dish, pour Velveeta cream sauce over them, and sprinkle with Parmesan.
- Bake until cheese is bubbly and golden, about 20 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra spice, add crushed red pepper flakes to the sauce.
- Can substitute Velveeta with shredded cheddar for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American