@christopherhopkins1: Cajun Chicken Shells with Cheddar Ingredients: 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces 12 oz medium pasta shells 1 tbsp olive oil 2 tbsp unsalted butter, divided 4 cloves garlic, minced 2 tsp Cajun seasoning 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp black pepper 1 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1 1/2 cups freshly shredded smoked cheddar cheese 1/2 cup reserved pasta water, as needed 2 tbsp chopped fresh parsley Directions: 1. Cook the pasta shells in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain. 2. Pat the chicken pieces dry and season them with Cajun seasoning, smoked paprika, garlic powder, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add the chicken in a single layer, working in batches if necessary. 4. Cook for 5 to 7 minutes, turning occasionally, until the chicken develops golden-brown Cajun-seasoned edges and reaches 165°F internally. Transfer to a plate. 5. Reduce the heat to medium-low. Melt the remaining tablespoon of butter in the same pan and add the minced garlic. Cook for 30 seconds. 6. Pour in the chicken broth and heavy cream. Stir gently, scraping up the browned seasoning from the bottom of the pan. Simmer for 3 to 4 minutes until slightly thickened. 7. Turn the heat to low. Add the freshly shredded smoked cheddar a handful at a time, stirring until the cheese melts into the warm cream without boiling. 8. Add the cooked pasta shells and toss until coated in the smoked cheddar sauce. Stir in a splash of reserved pasta water if needed. 9. Return the Cajun chicken to the pan and gently fold it through the shells. Finish with fresh parsley and serve immediately. Cooking Time: Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Servings: 5 | Calories: Approximately 720 per serving

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Friday 16 October 2026 15:29:04 GMT