30-Minute Chicken Marinade 
More Spice Seasoning 
Creole Alfredo Sauce Mix 
Original Creole Seasoning 
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Get RecipeThis popular Italian dish gets a Creole twist thanks to @mandajesspanda. These creamy and cheesy Creole Chicken Alfredo Stuffed Shells are full of such amazing flavor, this will quickly become one of your favorite dinners.
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Ingredients
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1 1/2 Large Chicken Breasts, Cut into Cubes
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1/3 Cup Tony’s 30-Minute Chicken Marinade
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Tony’s More Spice Seasoning, to Taste
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2 Cups Ricotta Cheese
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1 Cup Mozzarella Cheese, Shredded
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1/4 Cup Parmesan Cheese, Grated
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8 Ounces Fresh Spinach, Chopped
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4 Cloves Garlic, Finely Minced
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1/2 Small Red Pepper, Finely Diced
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Tony’s More Spice Seasoning, to Taste
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20-24 Cooked Jumbo Pasta Shells, al Dente
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2 Boxes Tony’s Creole Alfredo Sauce Mix
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Tony’s Original Creole Seasoning, to Taste
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1 Cup Mozzarella Cheese, Diced
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Paprika and Parsley Flakes for Garnish
- Clear
Directions
- Add diced chicken to a large bowl and then pour the Tony’s Chicken Marinade over the top and sprinkle on Tony’s More Spice Seasoning. Mix well and marinate at least 30 minutes. Cook pasta according to package directions.
- Once finished marinating, drizzle olive oil in a large pan or skillet and bring to medium-high heat. Add the chicken. Cook for 5-7 minutes, stirring occasionally until chicken is cooked through. Keep warm (the warm chicken will later help wilt down the chicken).
- Preheat oven to 350°F. Add the warm cubed chicken to a bowl then add the ricotta, mozzarella, Parmesan, spinach, minced garlic and diced peppers. Mix until combined and spinach wilts down slightly. Season to taste with Tony’s More Spice Seasoning.
- Add your cheesy chicken mixture to your cooked shells and lay out evenly on a lightly greased baking dish.
- Using the directions on the box, make 2 packets of Tony’s Creole Alfredo Sauce Mix. Pour the finished Alfredo Sauce over top the stuffed shells, then sprinkle on a little Tony’s More Spice Seasoning, mozzarella cheese, paprika and parsley.
- Bake in the oven at 350°F for 30-40 minutes. Broil for an additional 4-6 minutes until golden brown. Garnish with green onions and serve warm. Enjoy!
NOTES:
- Be sure to cut the chicken into small pieces so they can easily fit into the shells.
- It’s important to keep the chicken war so it will wilt down the spinach.
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