Updated: Aug 22
2 chicken breasts diced small- season to your liking with whatever seasonings you choose
1 box of jumbo pasta shells
1 cup of chopped fresh spinach
8oz block of cream cheese
1/2 cup of shredded mozzarella
1/2 cup of shredded Parmesan
onion and garlic powder
2 tablespoons of dry ranch seasoning
2 cups of heavy whipping cream
2 tablespoons of butter
1 tablespoon of minced garlic
1/2 cup of shredded Parmesan cheese
salt and pepper
Boil your pasta shells according to the directions on the box, drain and set to the side.
Cook your chicken breast and dice into small bite sized pieces. Once done set it to the side to cool off for about 10 minutes. In a large mixing bowl add your chicken, chopped spinach, cream cheese, onion and garlic powder, shredded cheeses, ranch seasoning, egg and mix well.
Make your Alfredo sauce while the chicken is cooling off. Melt your butter, add your minced garlic and cook for about 30 seconds, add your heavy whipping cream and shredded cheese, add salt and pepper to taste. Mix until the sauce starts to thicken.
In your baking pan spread some of the Alfredo sauce on the bottom, add any extra shredded cheese (optional). Add 1 tablespoon of chicken filling into your shells, once all the shells are stuffed, top with remaining Alfredo sauce and sprinkle more shredded cheese on top. Bake on 350 for about 20 minutes.