Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook jumbo shells according to package instructions until al dente.

• Drain and toss with a little olive oil to prevent sticking.

Step 2: Prepare the Chicken Mixture

• Heat olive oil in a large skillet over medium heat.

• Add diced onion and garlic; sauté for 2–3 minutes until softened.

• Stir in shredded chicken, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.

• Cook for 5–7 minutes, allowing the spices to infuse into the chicken.

Step 3: Make the Creamy Sauce

• In the same skillet, pour in the heavy cream and chicken broth.

• Stir well and bring to a gentle simmer.

• Mix in the ricotta cheese, Parmesan, and ½ cup mozzarella cheese.

• Stir until the cheese melts and the sauce is creamy and smooth.

• Taste and adjust seasoning as needed.

Step 4: Stuff the Shells

• Spoon the creamy Cajun chicken mixture into each cooked pasta shell.

• Arrange the stuffed shells in a greased 9×13-inch baking dish in a single layer.

Step 5: Top and Bake

• Pour marinara sauce evenly over the stuffed shells.

• Sprinkle additional mozzarella cheese over the top.

• Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.

• Remove foil and bake uncovered for another 10 minutes, until bubbly and golden.

Step 6: Garnish and Serve

• Sprinkle with fresh chopped parsley.

• Serve hot with a crisp side salad or warm garlic bread.