Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

40 mins

Directions

  1. 1.

    Butterfly 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.

  2. 2.

    Sear chicken breasts in avocado oil for 4-5 minutes on both sides, until internal temp reaches 165°F.

  3. 3.

    Rinse and cook spinach until wilted.

  4. 4.

    In a bowl, combine room temperature cream cheese, chopped spinach, chopped chicken, 1 cup mozzarella, and ½ cup parmesan cheese. Mix well.

  5. 5.

    Prepare 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.

  6. 6.

    Place 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.

  7. 7.

    Top with remaining Alfredo sauce, 1 cup mozzarella, and more freshly grated parmesan cheese.

  8. 8.

    Bake at 375°F for 20-30 minutes, or until bubbly. Broil for 1 minute if desired. Garnish with fresh parsley.

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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
  • 0.2 cup butter
  • 2 cups heavy cream
  • 2 ounces cream cheese
  • 1 cup parmesan cheese
  • 1 handful fresh parsley
  • 12 jumbo pasta shells

Equipment

cutting board tongs frying pan bowl whisk spatula baking dish grater

Tips

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