Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package instructions. Drain and set aside to cool slightly.

Make the Filling
In a large bowl, combine shredded chicken, cream cheese, mozzarella, half the Parmesan, 1/4 cup Cajun seasoning, salt, and pepper. Mix until well combined.

Stuff the Shells
Fill each pasta shell generously with the creamy chicken mixture. Place them in a lightly greased baking dish in a single layer.

Prepare the Sauce
In a small saucepan, melt butter or heat oil over medium heat. Add the remaining Cajun seasoning and stir in the chicken broth. Simmer for 2–3 minutes to blend the flavors.

Assemble & Bake
Pour the sauce evenly over the stuffed shells. Sprinkle with remaining Parmesan. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.

Garnish & Serve
Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve warm.