Step 1: Prepare Pasta Water

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

Step 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.

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 mix well.

Step 4: Cook Pasta

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

Step 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.

Step 6: Dice Chicken

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13: Serve

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

• Season all components (water, chicken, shrimp, sauce) to your personal taste.

• For a quicker meal, use a pre-cooked rotisserie chicken and shred it.

• If you prefer a thicker sauce, add more grated Parmesan cheese.

• If someone doesn't like tomatoes, dicing them larger allows for easier removal.

• Use chicken thighs instead of chicken breast for a juicier chicken component.

• Omit the shrimp for a chicken-only stuffed shells recipe.

• Experiment with different cheese blends for the topping.