Step-by-Step Instructions

1. 1.Season Pasta Water

   Add 1 tablespoon of chicken bouillon to approximately 12 cups of boiling water. Stir to combine.

2. 2.Season Chicken Cutlets

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

3. 3.Season Shrimp

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

4. 4.Cook Pasta Shells

   Add the jumbo shells to the seasoned boiling water. Cook according to package directions until al dente (approximately 10-12 minutes).

5. 5.Cook Chicken and Shrimp

   Heat two pans with avocado oil. Add the seasoned chicken cutlets to one pan and cook until golden brown and cooked through (about 3-4 minutes per side). In the second pan, add the seasoned shrimp and cook for 2-3 minutes until heated through and slightly browned. Remove chicken and shrimp from pans, reserving the chicken drippings in one pan.

6. 6.Dice Chicken

   Dice or shred the cooked chicken breast into small pieces.

7. 7.Prepare the Sauce Base

   Using the pan with the reserved chicken drippings, add 2 tablespoons of minced garlic. Sauté for 1-2 minutes until fragrant and lightly browned. Add 1 cup of diced tomatoes and cook for a few moments until slightly softened.

8. 8.Build the Cream Sauce

   Pour in 4 cups of heavy cream and stir. Add the diced chicken back into the pan. Stir in 1/2 cup of Parmesan shreds. Season the sauce with 3 teaspoons of Accent, 2 teaspoons of garlic black pepper, 2 teaspoons of Dan-O's, 3 teaspoons of onion powder, and 1 teaspoon of Slap Ya Mama. Stir well.

9. 9.Add Spinach to Sauce

   Add 10 oz of spinach to the sauce. Stir until the spinach wilts and the sauce thickens slightly, about 3-4 minutes. Once the sauce is ready, mix in the cooked shrimp.

10. 10.Stuff and Assemble Shells

    Lightly spray a baking dish with non-stick spray. Pour a small amount of the sauce mixture onto the bottom of the dish to create a base. Take each cooked jumbo shell, add a little 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 the remaining sauce over the stuffed shells, ensuring they are all covered. Sprinkle with 1/4 cup of chopped fresh parsley, followed by 1 cup of Parmesan cheese and 1 cup of mozzarella cheese. Bake in a preheated oven at 375°F (or 400°F) for approximately 20 minutes, or until the cheese is melted and bubbly and the dish is heated through.

12. 12.Prepare Garlic Bread

    Melt 3 tablespoons of Blue Bonnet butter and 2 tablespoons of garlic butter together. Heat a pan over medium heat. Dip each slice of French bread into the melted butter mixture and place it in the hot pan. Toast until golden brown on both sides, about 1-2 minutes per side. You can add a little extra butter to the pan if desired.

13. 13.Plate and Serve

    Carefully remove a portion of the hot stuffed shells from the baking dish and place it on a plate. Garnish with a sprinkle of fresh parsley. Serve immediately with the pan-seared garlic bread.