Emmanuel Duverneau

1: Cook shell pasta until al dente.

2: In a small bowl, mix all seasonings together.

3: Cut chicken into small chunks and add to a large bowl.

4: Cover chicken with 1 Tbsp olive oil and half of the seasonings.

5: In a large pan over medium heat, add 1 Tbsp olive oil and melt 1 Tbsp butter.

6: Add chicken to the pan and cook until fully cooked, about 7-8 minutes.

7: Add red and green bell peppers and continue cooking for another 2-3 minutes. Remove  and set aside.

8: In the same pan, melt 6 Tbsp butter and add onions and garlic over medium heat. Cook until fragrant.

9: Add heavy cream and remaining seasonings, then turn heat to low.

10: Mix in Parmesan cheese and cream cheese, then add basil and simmer until thick, stirring regularly.

11: Add lemon juice and mix.

12: Spread a thin layer of sauce on the bottom of a casserole dish.

13: Stuff the shells with the chicken mixture and place in the dish.

14: Cover with remaining sauce and sprinkle with mozzarella cheese.

15: Cover with foil and bake in the oven for 25 minutes.

16: Uncover and broil for another 3-4 minutes.

17: Top with chopped basil and Parmesan cheese and enjoy!