Directions
- 1Boil chicken breast with half an onion, two garlic cloves, two bay leaves, and chicken bouillon.
- 2Cover and let it cook for about 35 minutes.
- 3Shred the cooked chicken breast.
- 4For the filling, add the shredded chicken, a whole block of cream cheese, about a cup of spinach, and a cup of mozzarella cheese to a bowl.
- 5Mix the filling ingredients together, ensuring the cream cheese is at room temperature for easier mixing.
- 6Season the filling with garlic salt, black pepper, and Italian seasoning.
- 7For the sauce, melt three tablespoons of butter in a pan.
- 8Once the butter is melted, add in some chopped onion and cook for about two minutes.
- 9Add in some chopped garlic and cook for two minutes as well.
- 10Once the onion and garlic are cooked, add in two cups of heavy whipping cream.
- 11Let the cream simmer and then turn the heat down to low.
- 12Add one cup of Parmesan cheese and one cup of mozzarella cheese, and mix until fully melted.
- 13Season the sauce with garlic salt, black pepper, Italian seasoning, and smoked paprika.
- 14Boil jumbo shells according to the package directions, seasoning the water with chicken bouillon.
- 15Add a small layer of the Alfredo sauce to a cooking pan.
- 16Stuff the cooked shells with the chicken and cheese filling.
- 17Place the stuffed shells in the cooking pan, ensuring not to overcrowd them or add a second layer.
- 18Pour the remaining Alfredo sauce over the stuffed shells, making sure all the shells are nicely coated.
- 19Top with a generous amount of mozzarella cheese.
- 20Bake at 400 degrees for 10 minutes or until the cheese is melted, then broil for 5 minutes.
Ingredients
- 2 chicken breast
- 0.5 onion
- 2 garlic cloves
- 2 bay leaves
- 1 spoon chicken bouillon
- 1 block cream cheese
- 1 cup spinach
- 1 cup mozzarella cheese
- garlic salt
- black pepper
- Italian seasoning
- 3 tablespoons butter
- onion (chopped)
- garlic (chopped)
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese
- smoked paprika
- 1 package jumbo shells
Equipment
pottongsbowlspatulacutting boardpancooking pan
Tips
- This is much easier to mix if the cream cheese is at room temperature.
- Make sure all of the shells are nicely coated with the Alfredo sauce.
- Do not overcrowd the cooking pan, and do not add a second layer.
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