Directions
- 1Season the butterfly chicken with salt, pepper, garlic powder, onion powder, white pepper, paprika, Southern rub, and Sazon.
- 2Drizzle oil over the seasoned chicken and rub it in thoroughly to coat both sides.
- 3Heat butter and oil in a pan, mix well.
- 4Place the chicken breasts into the hot pan and sear for about 5 minutes until they achieve a nice brown color.
- 5While the second batch of chicken is cooking, add salt and oil to water for the shells.
- 6Add butter to a pan, mix well, grate some garlic, and add a lot of spinach.
- 7Add the jumbo shells to the boiling water.
- 8Transfer the cooked spinach to a mixing bowl.
- 9Cut the cooked chicken into bite-sized cubes, making sure they are small enough to fit into the shells.
- 10Add the cut chicken, cream cheese, and Parmesan to the mixing bowl with the spinach and mix well until combined.
- 11In the same pan, add more butter, heavy cream, and whisk it.
- 12Add the same seasonings used for the chicken (salt, pepper, garlic powder, onion powder, white pepper, paprika, Southern rub, Sazon) to the Alfredo sauce and whisk again.
- 13Pour a layer of Alfredo sauce onto the bottom of a baking dish and spread it.
- 14Stuff each jumbo shell with the chicken and spinach mixture.
- 15Arrange the stuffed shells in the baking dish.
- 16Pour the remaining Alfredo sauce over the stuffed shells.
- 17Grate Parmesan cheese, sprinkle paprika and dried parsley over the shells.
- 18Bake in the oven at 400°F (200°C) for 10 minutes.
Ingredients
- butterfly chicken
- salt
- pepper
- garlic powder
- onion powder
- white pepper
- paprika
- Southern rub seasoning
- Sazon seasoning
- oil
- butter
- garlic
- spinach
- jumbo shells
- cream cheese
- Parmesan cheese
- heavy cream
- dried parsley
Equipment
cutting boardfrying pantongsmixing bowlwhiskbaking dishgrater
Tips
- Add a lot of spinach because it shrinks when cooked.
- Whisk the Alfredo sauce well.
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