Creamy Cajun Chicken Shells

Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside to cool.

In a skillet, heat olive oil over medium heat. Sauté chopped onion and bell pepper until soft, about 5 minutes. Add garlic and cook for another minute.

Stir in shredded chicken, Cajun seasoning, paprika, salt, and pepper. Mix well and remove from heat. Let cool slightly.

In a bowl, combine the chicken mixture with ricotta, mozzarella, and Parmesan cheese. Mix until well blended.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and cream, whisking constantly to avoid lumps. Add Cajun seasoning, garlic powder, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.

Spread 1/2 of the sauce in a 9×13-inch baking dish. Stuff each shell with the chicken mixture and place in the dish.

Pour the remaining sauce over the stuffed shells. Top with additional mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

Let cool for a few minutes before serving. Garnish with parsley if desired.