1Boil water, add half a yellow onion and one spoon of chicken bouillon.
2Add four chicken breasts to the pot.
3Sauté one cup of bell peppers and one cup of onion.
4In a bowl, mix together one block of cream cheese, two spoons of sour cream, a handful of spinach, one cup of parmesan cheese, one cup of chopped bacon, and the sautéed bell peppers and onion.
5Add the shredded chicken and mix.
6Add buffalo sauce, a pinch of onion powder, a pinch of black pepper, a pinch of garlic powder, and a pinch of paprika.
7Mix again.
8Boil water in a new pot and add salt and two bay leaves.
9Add half a package of jumbo pasta shells.
10In a frying pan, melt half a stick of butter, add two minced garlic cloves, and then add sixteen ounces of heavy whipping cream.
11Add black pepper, Italian seasoning, and one spoon of chicken bouillon to the cream sauce.
12Whisk together. Add one cup of parmesan cheese and mix.
13Taste and adjust seasoning. Turn off heat.
14Add Alfredo sauce to a baking pan.
15Fill pasta shells with the chicken mixture and place them in the pan.
16Pour remaining Alfredo sauce over the shells.
17Add mozzarella cheese on top. Bake at 350 until cheese is melted.