"Borrowed from the Pioneer Woman"

This dish is very rich. I made it using very thin cut chicken breast. I would do the same again but would cut the breasts in two pieces. Ending up with about 16 pieces if you are making a whole recipe

This recipe comes from the Pioneer Woman's Dinnertime Cookbook. Probably the best recipe I have ever used for this dish. Highly recommend.

This is really good. But the best part, to me, was the method of coating the chicken for sautéing. I would use this coating for chicken parm. It’s that good, I plan to try it with eggplant parm too.

The secret really is the sauce. I believe you can easily use breaded shrimp or breaded chicken tenders or nuggets. I will note the recipe for the shrimp coating though.
If using frozen breaded shrimp or chicken just follow directions for oven or use an air fryer (air fryer being my preference).

This sauce tastes very much like the sauce the Olive Garden makes for their chicken and shrimp carbonara

Delicious

After the sauce (with the exception of the cream cheese) is put together, you can put it into the Crock Pot to finish. Set crock pot on low and cook for 4 to 6 hours. Stir in cream cheese until melted and then serve.
Recipe from Cuisine Magazine with a few alterations!

This recipe is used for Spaghetti of all types, lasagna, stuffed shells, and every other thing you can think of!

Makes a double batch

I have doubled this recipe – although I only added one more can of tomatoes when I did this.