Chicken Scampi Stuffed Shells (Print Version)

# Ingredients:

→ Chicken Filling

01 - 900 g chicken tenders, diced
02 - 3 tablespoons olive oil, divided
03 - 1.5 cups shredded cheese, monterey jack, cheddar, or mozzarella

→ Chicken Seasoning

04 - 2 teaspoons paprika
05 - 1 teaspoon cayenne pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 0.5 teaspoon dried oregano
09 - 0.5 teaspoon salt
10 - 0.5 teaspoon freshly ground black pepper

→ Jumbo Shells

11 - 340 g jumbo pasta shells

→ Scampi Sauce

12 - 85 g unsalted butter, divided
13 - 5 garlic cloves, minced
14 - 1 teaspoon reserved chicken seasoning
15 - 0.5 teaspoon red pepper flakes
16 - 240 ml dry white wine
17 - 160 ml chicken stock or broth
18 - 80 ml pasta cooking water
19 - 1 lemon, zest and juice
20 - 160 ml heavy cream
21 - 30 g parmesan cheese, finely grated
22 - 2 tablespoons fresh parsley, finely chopped
23 - salt and black pepper to taste

→ Cheese Topping

24 - 1.5 cups shredded cheese, variety of choice

# Instructions:

01 - In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Reserve 1 teaspoon of the mixture; set aside the remainder for seasoning chicken.
02 - Toss diced chicken with 1 tablespoon olive oil and the bulk of the prepared seasoning until evenly coated. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add chicken and cook, stirring, until golden and internal temperature reaches 74°C. Transfer to a large bowl, cover with foil, and set aside.
03 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and reserve 80 ml pasta water.
04 - In the same pan used for chicken, melt 28 g butter over medium heat. Add minced garlic and sauté for 2 minutes until fragrant. Pour in white wine and simmer, reducing by half to approximately 160 ml. Add remaining butter, red pepper flakes, reserved seasoning, salt, black pepper, chicken stock, lemon zest and juice, heavy cream, parmesan, and parsley. Allow sauce to thicken, then incorporate reserved pasta water. Stir until slightly thickened. Adjust seasoning to taste.
05 - Add 1.5 cups of shredded cheese to the bowl of cooked chicken and toss to combine. In a greased 33x23 cm baking dish, spread 120 ml scampi sauce on the bottom. Fill each shell generously with the chicken and cheese mixture, arranging in a single layer in the prepared dish.
06 - Spoon remaining scampi sauce evenly over filled shells. Sprinkle the remaining 1.5 cups shredded cheese over the top. Bake in a preheated oven at 190°C for 15–20 minutes, or until cheese is melted, bubbling, and golden.

# Notes:

01 - For advance preparation, assemble the dish fully, cover tightly, and refrigerate. Bake as directed just before serving.

Back