Chicken Scampi Stuffed Shells

Chicken Scampi Stuffed Pasta Shells bring together juicy chicken, melty cheese, and a garlicky lemon-white wine butter sauce in one irresistible meal. Each shell is cozily filled, smothered in sauce, and baked until bubbly for a dinner that always disappears fast from the table.

The first time I made this was for a weeknight family dinner and now everyone looks forward to it any time I find jumbo shells at the store.

Ingredients

• Chicken tenders: diced for fast even cooking opt for fresh tenderloins without added solution for best texture
• Olive oil: brings moisture and helps the seasoning cling to the chicken use a robust extra virgin variety
• Jumbo pasta shells: sturdy enough for stuffing and holding up in the oven look for Italian brands if available
• Shredded cheese: monterey jack cheddar mozzarella choose your favorites or use a blend for best melt and creaminess grate your own for superior melting
• Paprika: adds a deep earthiness use smoked paprika for a subtle smoky touch
• Cayenne pepper: delivers gentle background heat adjust to your taste
• Garlic powder and onion powder: boost savory flavor without moisture
• Oregano: layers in herbal notes dried works well
• Salt and freshly ground black pepper: for seasoning balance use sea salt and freshly cracked pepper if possible
• Butter: softened for the rich scampi sauce look for high butterfat European styles for the best flavor
• Garlic cloves: minced for robust aromatic base fresher is bolder
• Red pepper flakes: lift the sauce with gentle heat adjust for your preference
• Dry white wine: use a wine you would drink such as Sauvignon Blanc or Pinot Grigio
• Chicken stock or broth: deepens the sauce gently choose low sodium so you can control the salinity
• Reserved pasta water: for the sauce’s glossy finish save a scoop just before draining
• Lemon zest and juice: brightens everything up use unwaxed fresh lemons if possible
• Heavy cream: makes the sauce luxuriously rich
• Parmesan: for salty umami notes use block parmesan and grate just before using
• Fresh parsley: chopped for color and freshness flat leaf varieties have best flavor
• Salt and pepper: finish seasoning taste and adjust at the end

Step-by-Step Instructions

Prep and Season Chicken:

Dice the chicken into small even pieces for quick cooking. Mix your spice blend in a small bowl and reserve one teaspoon for the sauce. Toss chicken with a tablespoon of olive oil and the remaining seasoning blend to coat every piece fully. This ensures the chicken is flavorful all the way through.

Sear and Cook Chicken:

Heat a large sauté pan over medium high and add two tablespoons olive oil. Once shimmering add chicken pieces in an even layer. Let the chicken cook undisturbed to develop color about three to four minutes then stir and cook until just cooked through and juices run clear. Aim for an internal temperature of one hundred sixty five degrees Fahrenheit. Transfer chicken to a bowl and cover loosely with foil to keep it moist.

Cook Pasta Shells:

Bring a large pot of salted water to a rolling boil. Add jumbo pasta shells and cook until just al dente following your package instructions usually around nine minutes. Rinse shells immediately under cold running water to stop cooking and keep them from sticking together.

Prepare Scampi Sauce:

In the same pan use medium heat and melt two tablespoons of butter. Add minced garlic and sauté for about two minutes stirring often until fragrant but not browned. Pour in white wine and simmer letting it reduce to about two thirds of a cup so flavors concentrate. Whisk in the remaining butter as it melts to give the sauce body. Stir in red pepper flakes reserved teaspoon seasoning and a pinch of salt and pepper. Pour in chicken stock lemon zest juice and heavy cream followed by the grated parmesan and parsley. Let cook until slightly thickened then add pasta water for a silky sauce and simmer two to three minutes. Taste and fine tune seasoning if needed.

Stuff Shells and Assemble:

Combine cooked diced chicken and half the shredded cheese in a bowl and mix to distribute the cheese evenly. Ladle a half cup of the scampi sauce onto the bottom of a greased baking dish to prevent sticking. Using a spoon fill each pasta shell with generous amounts of chicken and cheese mixture and nestle in the dish open side up.

Sauce and Bake:

Pour the remaining scampi sauce evenly over all the shells making sure each is bathed in sauce for ultimate flavor. Sprinkle the rest of the shredded cheese over the whole pan. Bake at three hundred seventy five degrees Fahrenheit for fifteen to twenty minutes until the cheese is bubbling and golden and the sauce is thickened around the shells.

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I especially love the touch of lemon in the sauce as it keeps the dish from feeling heavy. My kids always help fill the shells and sneak a bite of cheese while we work together.

Storage Tips

Once baked let the shells cool completely before covering tightly with foil or transferring to airtight containers. These keep well refrigerated for about three days. To reheat bake covered in a low oven or microwave in short bursts with a bit of extra sauce if available.

Ingredient Substitutions

You can swap chicken thighs for extra juiciness or even cooked turkey if you have leftovers. Ricotta can be added for extra creaminess inside the shells. If you do not use wine, substitute additional chicken broth and add a splash more lemon for brightness. Any blend of melty cheese is fine use what you have.

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Serving Suggestions

These stuffed shells are filling on their own but pair beautifully with a bright green salad and some roasted asparagus or garlic bread. For something heartier serve alongside sautéed broccolini or a light minestrone.

Cultural and Historical Context

Stuffed pasta shells are a playful spin on classic Italian techniques but with an American twist for weeknight ease. The lemony scampi sauce draws inspiration from shrimp scampi a staple Italian American restaurant favorite.

Frequently Asked Questions

→ Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, shredded rotisserie chicken makes a quick substitute. Just season lightly and mix with cheese.

→ Which cheeses are best for the filling?

A blend of Monterey Jack, mozzarella, cheddar, or even a bit of parmesan works well for melting and flavor.

→ Can I make these stuffed shells ahead of time?

Absolutely. Assemble and refrigerate the dish unbaked, then pop it in the oven when ready to serve.

→ What can I use instead of white wine in the sauce?

Chicken stock or broth can replace white wine for a similar savory depth.

→ How do I prevent the shells from sticking together?

Cook shells al dente and toss lightly with olive oil before stuffing to keep them separated.