Directions
- 1Season butterfly chicken with salt, pepper, garlic powder, onion powder, white pepper, paprika, Southern rub, and Sazon.
- 2Add some oil to the chicken and rub it down well until coated on both sides.
- 3Put butter and oil in a pan and mix well.
- 4Place chicken breast in the pan and sear for about 5 minutes until it gets a nice brown color.
- 5Start boiling water for the shells, adding salt and oil to the water.
- 6Remove the seared chicken from the pan.
- 7Add butter and grated garlic to the pan, mix well.
- 8Add spinach to the pan and sauté.
- 9Add the jumbo shells to the boiling water.
- 10Add the sautéed spinach to a mixing bowl.
- 11Cut the cooked chicken into bite-sized cubes, not too big or too small, just enough to fit in the shells.
- 12Add the diced chicken, cream cheese, and grated Parmesan cheese to the mixing bowl with the spinach and mix well until it looks like a cohesive filling.
- 13Return the pan to the stove, add more butter, and pour in heavy cream. Whisk it well.
- 14Add the same seasonings used for the chicken (salt, pepper, garlic powder, onion powder, white pepper, paprika, Southern rub, and Sazon) to the cream sauce and whisk again.
- 15Pour some Alfredo sauce at the bottom of a baking dish and spread it evenly.
- 16Stuff each cooked shell with the chicken and spinach mixture and place them in the baking dish.
- 17Pour the remaining Alfredo sauce over the stuffed shells.
- 18Top with more grated Parmesan cheese, paprika, and dried parsley.
- 19Bake in the oven at 400 degrees Fahrenheit for 10 minutes.
Ingredients
- butterfly chicken
- salt
- pepper
- garlic powder
- onion powder
- white pepper
- paprika
- Southern rub
- Sazon
- oil
- butter
- garlic
- spinach
- jumbo shells
- cream cheese
- parmesan cheese
- heavy cream
- dried parsley
Equipment
cutting boardpantongspotmixing bowlwhiskgraterbaking dishknife
Tips
- add a lot of spinach because it definitely wilts down
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