Creamy Chicken & Shrimp Stuffed Shells with Garlic Bread

Step 1: Season Boiling Water

Add 1 tablespoon of chicken bouillon to 12 cups of water in a pot and bring to a boil.

Step 2: Season Chicken Breast

Season chicken breast cutlets on both sides with 1 teaspoon Dan-O's, 2 teaspoons onion powder, 2 teaspoons Accent, 1 teaspoon Creole seasoning, 1 teaspoon garlic black pepper, and 1 teaspoon smoked paprika per side. Drizzle with olive oil and rub the seasonings in.

Step 3: Season Shrimp

Season cleaned shrimp with 2 teaspoons onion powder, 1 teaspoon Dan-O's, 2 teaspoons Accent, 1 teaspoon garlic black pepper, and 1 teaspoon smoked paprika. Drizzle with olive oil and toss to coat.

Step 4: Cook Jumbo Shells

Once the seasoned water is boiling, add the jumbo shells and stir. Cook until al dente, then drain and set aside.

Step 5: Cook Chicken and Shrimp

Heat avocado oil in two separate pans. Add the seasoned chicken breast to one pan and cook until golden brown and cooked through. Add the seasoned shrimp to the other pan and cook for 2-3 minutes until pink and opaque. Remove both from heat.

Step 6: Dice Chicken

Dice the cooked chicken breast into small, shredded pieces. Keep the pan with chicken juices for the sauce.

Step 7: Prepare Cream Sauce Base

Using the pan with the chicken juices, add 1-2 ounces of minced garlic and sauté for 1-2 minutes until fragrant and lightly browned. Add 1 small diced tomato and cook down for a few moments.

Step 8: Add Cream and Seasonings to Sauce

Pour in 4 cups of heavy cream. Add 1/2 cup Parmesan shreds, 3 teaspoons Accent, 2 teaspoons garlic black pepper, 2 teaspoons Dan-O's, 3 teaspoons onion powder, and 1 teaspoon Slap Ya Mama. Stir well.

Step 9: Combine Chicken, Shrimp, and Spinach in Sauce

Add the diced chicken and cooked shrimp to the cream sauce. Stir in 10 ounces of spinach. Let the sauce cook on low heat for 3-4 minutes until slightly thickened and spinach is wilted. Taste and adjust seasonings as needed.

Step 10: Prepare Baking Dish and Stuff Shells

Preheat oven to 375°F (≈190°C) (approximately 190°C) (or 400°F (≈205°C) (approximately 205°C) if your oven runs cool). Lightly spray the bottom of a baking dish with non-stick spray. Ladle a small amount of the cream sauce into the bottom of the dish to create a base. Take each jumbo shell, add a small amount of cream sauce, then a pinch of Parmesan cheese, and finally a scoop of the chicken and shrimp filling. Place the stuffed shells in the baking dish.

Step 11: Top and Bake Stuffed Shells

Pour any remaining cream sauce over the stuffed shells, ensuring all shells are covered. Sprinkle extra Parmesan cheese, fresh parsley, and 1 cup of Sargento mozzarella with red pepper flakes over the top. Bake for approximately 20 minutes, or until cheese is melted and bubbly and the dish is heated through.

Step 12: Prepare Garlic Bread

Melt 3 tablespoons of Blue Bonnet butter and 2 tablespoons of garlic butter in a bowl. Heat a pan for about 30 seconds. Dip slices of French bread into the melted butter mixture and place them in the hot pan. Toast until golden brown on both sides. Add extra butter on top if desired.

Step 13: Serve

Serve the hot, creamy stuffed shells with the pan-seared garlic bread. Garnish with additional fresh parsley.

• Seasoning is to your discretion; adjust amounts based on your taste preferences.

• For a thicker sauce, add more grated Parmesan cheese.

• If you don't have chicken breast or thighs, a shredded rotisserie chicken can be used as a convenient alternative.

• Substitute chicken breast with chicken thighs for a juicier result.

• Use a store-bought rotisserie chicken, shredded, to save time on cooking the chicken.

• Experiment with different cheeses like provolone or fontina for varied flavor profiles.