Creamy Garlic Parmesan Shells with Juicy Cajun Chicken Bites

Cajun chicken bites

• 1½ lb (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces
• 1 tbsp olive oil
• 4 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp light brown sugar
• ½ tsp kosher salt
• 2 tbsp unsalted butter, divided, for searing and glazing

Pasta

• 12 oz (340 g) medium pasta shells
• 1 tbsp kosher salt, for the pasta water

Creamy garlic Parmesan sauce

• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) chicken broth
• 2 oz (55 g) cream cheese, softened
• 1 cup (100 g) finely grated Parmesan, from a block
• 1 tsp Cajun seasoning
• ¼ tsp black pepper
• ¼ tsp kosher salt, plus more to taste
• 1 cup (240 ml) pasta cooking water, reserved, you will use about ½ cup

To finish

• 2 tbsp chopped fresh parsley
• ¼ tsp smoked paprika or Cajun seasoning, for dusting

1. Season the chickenPat the chicken very dry. Mix the Cajun seasoning, paprika, garlic powder, brown sugar and salt. Toss the chicken with the olive oil and the spice mix until every piece is coated. Leave it on the counter for 15 minutes while you start the water.Every piece is coated in a thick, dark red-brown rub with no bare spots.⏱ 15 min timer
2. Boil the shellsBoil the shells in 4 quarts (4 L) of water with the salt, 1 minute short of the package time (usually 9 to 10 minutes). Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing.The shells are firm in the center, because they finish cooking in the sauce.⏱ 10 min timer
3. Sear the chicken bitesMelt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Cook half the chicken in a single layer, 3 to 4 minutes per side, until dark red-brown with crisp edges and 165°F (74°C) inside. Repeat with the rest. Return all the chicken to the pan with the last tablespoon of butter and toss 30 seconds to glaze. Move it to a plate and wipe the skillet clean.Dark, glossy, caramelized pieces with juicy white meat inside.⏱ 4 min timer, per side
4. Make the garlic cream sauceMelt the 2 tablespoons of sauce butter in the clean skillet over medium heat. Cook the garlic 30 seconds, then pour in the broth and cream and stir in the Cajun seasoning and pepper. Simmer gently 3 to 4 minutes. Whisk in the cream cheese until melted, then turn the heat to low and whisk in the Parmesan a handful at a time until smooth.The sauce is pale cream, smooth, and coats the back of a spoon.⏱ 4 min timer, simmer
5. Toss the shellsAdd the shells and ¼ cup (60 ml) of the pasta water to the sauce. Toss 1 to 2 minutes over low heat, adding more water a splash at a time until glossy. Taste and add salt if needed.The sauce is silky and pools inside each shell instead of sitting on top.
6. Plate and finishPile the creamy shells on one side of a large plate and the Cajun chicken on the other, so they sit side by side. Scatter the parsley over both and dust the pasta with a little paprika.Dark glossy chicken on one half and pale, creamy shells flecked with green and red on the other.

• Cut the chicken evenly into 1-inch (2.5 cm) pieces and pat it dry. Dry, evenly sized pieces brown instead of steaming.
• Cook in two batches. A crowded pan drops the heat, and you lose the dark, glossy crust. The brown sugar caramelizes fast, so lower the heat a notch if it smells bitter.
• Wipe the skillet before the sauce. Burnt spice bits would turn the sauce gray and bitter, and your photo shows a pale cream sauce.
• Grate the Parmesan yourself and add it on low heat, a handful at a time. Loosen the sauce with pasta water, not more cream.
• Undercook the shells by a minute. They finish in the sauce and hold it in their hollows.
• Taste before you salt, because Cajun blends and Parmesan both bring plenty of salt.
• Homemade Cajun blend: mix 2 tsp smoked paprika, 1 tsp each garlic powder, onion powder and dried oregano, ½ tsp each dried thyme, cayenne and black pepper, and 1 tsp salt. One batch covers this recipe.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For more than 6 servings, cook the chicken in extra batches and use a larger pot for the pasta.

Nutrition is an estimate per serving. Shells are wheat pasta, so this is not gluten-free as written.

Easy swaps

Chicken thighs: use boneless skinless thighs and cook 4 to 5 minutes per side to 175°F (79°C). They stay juicier than breasts.

Shrimp: season large shrimp the same way and sear about 2 minutes per side. Stir them into the finished pasta.

Other pasta: cavatappi, penne or rotini work too. Cook them 1 minute short of the package time.

Less heat: use half the Cajun seasoning in the sauce and skip the dusting on top. More heat: add ¼ tsp cayenne to the chicken rub.

Lighter sauce: replace ½ cup (120 ml) of the cream with whole milk. No cream cheese: skip it and simmer the sauce 2 minutes longer.

Gluten-free: use gluten-free shells and follow their package time, since they cook differently.

Make ahead: rub the chicken up to 12 hours ahead and refrigerate it. Let it sit out 20 minutes before cooking.

Storage and reheating

Fridge: keep the pasta and chicken in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk or broth, stirring until creamy again. Warm the chicken in a skillet or the microwave until hot.

Freezer: not recommended for the pasta, because the cream sauce can split when thawed.