Chicken Alfredo Stuffed Shells
Directions
- 1Butterfly and flatten two chicken breasts. Drizzle with olive oil and season with garlic powder, onion powder, Lawry's seasoning, Italian seasoning, paprika, oregano, basil, cajun seasoning, salt and pepper.
- 2Sear chicken breasts in avocado oil for 4-5 minutes on both sides, until internal temp reaches 165°F.
- 3Rinse and cook spinach until wilted.
- 4In a bowl, combine room temperature cream cheese, chopped spinach, chopped chicken, 1 cup mozzarella, and ½ cup parmesan cheese. Mix well.
- 5Prepare Alfredo sauce: Melt ¼ cup butter, add minced garlic, 2 cups heavy cream, and 2 ounces cream cheese. Season with salt, pepper, and cajun seasoning. Stir in 1 cup parmesan cheese until thickened.
- 6Place some Alfredo sauce at the bottom of a baking dish. Fill cooked jumbo pasta shells with the chicken mixture and arrange them in the baking dish.
- 7Top with remaining Alfredo sauce, 1 cup mozzarella, and more freshly grated parmesan cheese.
- 8Bake at 375°F for 20-30 minutes, or until bubbly. Broil for 1 minute if desired. Garnish with fresh parsley.
Ingredients
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Lawry's seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon cajun seasoning
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 handful spinach
- 6 ounces cream cheese
- 1 cup mozzarella cheese
- 0.5 cup parmesan cheese
- 0.25 cup butter
- 2 cups heavy cream
- 2 ounces cream cheese
- 1 cup parmesan cheese
- 1 handful fresh parsley
- 12 jumbo pasta shells
Equipment
cutting boardtongsfrying panbowlwhiskspatulabaking dishgrater