Step-by-Step Instructions

1. 1.Prepare Pasta Water

   Bring 12 cups of water to a boil. Add 1 tablespoon of chicken bouillon to season the water.

2. 2.Season Chicken

   Season chicken breast cutlets on each side 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. Drizzle with olive oil and rub the seasonings in.

3. 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 mix well.

4. 4.Cook Pasta

   Add jumbo shells pasta to the seasoned boiling water and cook according to package directions until al dente.

5. 5.Cook Chicken and Shrimp

   Heat avocado oil in two separate pans. Pan-fry the seasoned chicken cutlets until golden brown and cooked through. In the second pan, pan-fry the seasoned shrimp for 2-3 minutes until pink and cooked. Remove chicken and shrimp from pans.

6. 6.Dice Chicken

   Dice the cooked chicken breast into small pieces. Keep the chicken drippings in the pan for the sauce.

7. 7.Prepare Cream Sauce Base

   In the pan with the chicken drippings, add 2 tablespoons of minced garlic and sauté for 1-2 minutes until lightly browned. Add 1 cup of diced tomatoes and sauté for a few moments.

8. 8.Finish Cream Sauce

   Pour in 4 cups of heavy cream. Add the diced chicken back into the sauce. Stir in 1/2 cup Parmesan shreds and 1/2 cup grated Parmesan cheese. Allow the sauce to cook down slightly until it begins to thicken.

9. 9.Season and Add Spinach to Sauce

   Season the sauce with 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. Add 10 oz of spinach and cook on low heat for 3-4 minutes until the spinach wilts and the sauce thickens. Add the cooked shrimp to the sauce and mix.

10. 10.Assemble Stuffed Shells

    Preheat oven to 375°F (or 400°F if your oven is less efficient). Lightly spray a baking dish with non-stick spray. Ladle a thin layer of the cream sauce onto the bottom of the dish. Take each jumbo shell, add a small amount of cream sauce, a pinch of Parmesan cheese, and then fill generously with the chicken and shrimp mixture. Arrange the stuffed shells in the baking dish.

11. 11.Bake Stuffed Shells

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

12. 12.Prepare Garlic Bread

    While the shells are baking, melt 3 tablespoons of Blue Bonnet butter and 2 tablespoons of garlic butter in a pan. Place sliced French bread into the melted butter and pan-sear until golden brown and toasted on both sides. Add a little extra butter on top if desired.

13. 13.Serve

    Remove the baked stuffed shells from the oven. Serve immediately with the homemade garlic bread. Garnish with fresh parsley.