Welcome to the ultimate guide for creating exquisite Chicken Scampi Stuffed Pasta Shells – a truly indulgent dish featuring a luscious white wine lemon sauce, brimming with aromatic garlic and rich butter, all crowned with an abundance of melted cheese. This recipe transforms a classic flavor profile into a spectacular, hearty meal that’s perfect for any occasion.

Chicken Scampi Stuffed Pasta Shells: Your New Favorite Comfort Food

Chicken Scampi Stuffed Pasta Shells offer a delightful twist on the beloved shrimp scampi, substituting tender, succulent chicken for shrimp. While many enjoy chicken scampi served traditionally with linguine, stuffing jumbo pasta shells with this flavorful mixture elevates the experience to an entirely new level. If you’ve never ventured into the world of stuffed pasta shells, this recipe is your perfect introduction to a world of culinary delight.

Each bite delivers an incredible burst of flavor and satisfying texture. The perfectly cooked al dente shells cradle a rich, savory filling, creating a truly unique and visually impressive way to serve pasta. Beyond its gourmet appeal, this dish is surprisingly easy to prepare, making it an ideal candidate for make-ahead meals. You can assemble the stuffed shells in advance, cover them, and refrigerate until you’re ready to bake, simplifying your busy weeknights or special gatherings without compromising on taste or quality.

Understanding “Chicken Scampi”: A Culinary Naming Convention

The term “scampi” technically refers to a type of small, prawn-like crustacean. Therefore, “Chicken Scampi” is, admittedly, a bit of a misnomer, as this recipe contains no actual shrimp. However, in modern popular cuisine, “scampi” has evolved to describe a distinct and widely recognized flavor profile: a bright, buttery, garlicky white wine sauce, often infused with fresh lemon and typically served over pasta. This dish fully embraces that adored flavor profile, simply substituting the traditional shrimp with tender, juicy chicken.

Even “Shrimp Scampi” itself is somewhat redundant, translating literally to “shrimp shrimp” – but such are the delightful quirks of culinary language! What truly matters is the irresistible combination of flavors and textures, and this chicken version delivers all the deliciousness you expect from a scampi-style dish, but with the comforting heartiness of chicken, making it a satisfying and substantial meal for the whole family.

If you’re a fan of hearty and comforting pasta dishes like these Chicken Scampi Stuffed Pasta Shells, you’ll also love exploring my other creations. Be sure to check out my Baked Chicken Alfredo, a rich and creamy classic; my comforting Chicken Tetrazzini, perfect for a cozy night in; and my classic style Chicken Scampi, which many say is even better than what you find at popular restaurants, offering the same great flavors in a traditional pasta format.

This recipe post is your complete guide to mastering Chicken Scampi Stuffed Shells!

Why You’ll Adore These Chicken Scampi Stuffed Shells

These stuffed shells are more than just a meal; they’re an experience waiting to be savored. Here’s why this recipe deserves a permanent spot in your culinary repertoire:

• Unforgettable Flavor Profile: The harmonious blend of succulent chicken, a rich and vibrant scampi sauce, and an abundance of melted cheese creates a symphony of tastes that’s truly addictive. Each ingredient plays a vital role in building complex, satisfying layers of flavor.
• Impressive Presentation, Effortlessly: Stuffed shells inherently look elegant and deliberate on a platter, making them perfect for impressing dinner guests or simply elevating a regular weeknight meal into something special. Despite their sophisticated appearance, they don’t require complex culinary skills to achieve.
• The Ultimate Make-Ahead Meal: One of the standout features of this dish is its incredible make-ahead potential. You can fully assemble the casserole hours or even a day in advance, then simply cover and refrigerate until you’re ready to bake. This flexibility is a true lifesaver for busy weeknights and holiday entertaining, allowing you to enjoy your guests (or just relax!) while dinner bakes.
• Hearty, Comforting, and Deeply Satisfying: This isn’t a light meal; it’s a deeply satisfying comfort food that will fill you up and leave you feeling content. It’s the kind of dish that warms you from the inside out, providing nourishing goodness on cooler evenings or whenever you crave substantial, soul-satisfying fare.
• Highly Customizable: While the recipe is fantastic as written, it’s also incredibly adaptable. You can easily swap proteins, adjust the spice level, or experiment with different cheese blends to suit your personal preferences or make use of ingredients you already have on hand.

Essential Ingredients for Your Scampi Stuffed Pasta Shells

Crafting the perfect Chicken Scampi Stuffed Pasta Shells relies on a thoughtful selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible flavor:

• Chicken: For this recipe, I typically opt for chicken tenders due to their inherent tenderness and quick cooking time. However, diced boneless, skinless chicken breast or even flavorful, slightly richer chicken thighs can be used interchangeably. The key is to ensure the chicken is cut into small, uniform pieces for even cooking and easy, consistent stuffing into the shells.
• Jumbo Pasta Shells (Conchiglie Giganti): These large, shell-shaped pasta pieces are specifically designed for stuffing, providing the perfect edible vessel for our delicious chicken and cheese mixture. They are usually available in the pasta aisle of most major supermarkets, though they can occasionally be harder to locate. If you have trouble finding them locally, Amazon is a reliable source. Remember to cook them al dente to ensure they hold their shape during the stuffing and baking process without becoming mushy.
• Aromatics & Seasonings: These are the backbone of any good scampi sauce and flavorful chicken!
  • Fresh Garlic: Used generously to create that signature pungent and deeply savory base for the sauce. Don’t skimp on the garlic – it’s a star ingredient!
  • Fresh Parsley: Adds a bright, fresh, herbaceous note and a vibrant pop of color, enhancing both the flavor and visual appeal.
  • Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Dried Oregano, Red Pepper Flakes, Salt & Freshly Ground Black Pepper: This carefully balanced blend of spices beautifully seasons the chicken, building layers of savory flavor. The red pepper flakes contribute a subtle warmth and gentle heat, which can be adjusted to your personal preference for spice.

• Dry White Wine: This is a non-negotiable ingredient for achieving authentic scampi flavor. It serves multiple purposes: deglazing the pan, adding incredible depth, and providing a delightful acidity that perfectly balances the richness of the butter and cream. Choose a dry white wine you would genuinely enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. The alcohol cooks off during simmering, leaving behind only its exquisite, complex flavor. I strongly recommend against substituting this for the true scampi experience.
• Chicken Stock and Reserved Pasta Water: This is a dynamic duo for building the perfect sauce. Chicken stock enriches the flavor profile and adds savory notes, while a splash of starchy pasta water is absolutely essential for thickening the sauce and helping it emulsify beautifully. This combination creates a silky-smooth, well-rounded consistency that clings perfectly to every bite.
• Fresh Lemon: Both fresh lemon juice and zest are crucial for brightening the dish. The juice provides a sharp, tangy counterpoint to the rich sauce, cutting through the butteriness, while the zest contributes fragrant citrus oils, enhancing the overall aroma and adding a vibrant zing.
• Heavy Cream: This ingredient is what truly transforms the scampi sauce into a luxuriously creamy masterpiece. It rounds out the sharp tanginess from the lemon and white wine, adding body and a velvety texture that coats every stuffed shell perfectly, creating a comforting and indulgent mouthfeel.
• Cheese: A glorious blend of Parmesan, mozzarella, and cheddar creates the ultimate cheesy topping and filling. Parmesan offers a sharp, salty bite and depth of flavor; mozzarella provides that irresistible melt and satisfying stretch; and cheddar adds an extra layer of creamy, savory richness. Feel free to use your favorite combination of good melting cheeses to customize the flavor.

Step-by-Step Guide: How to Make Chicken Scampi Stuffed Pasta Shells

This incredibly flavorful dish comes together in less than an hour of active cooking and prep time, making it an excellent choice for a satisfying weeknight dinner. Yet, its impressive presentation and gourmet flavors also make it perfectly suitable for entertaining guests or celebrating special occasions. The preparation is broken down into four straightforward and easy-to-follow steps:

1. Prepare and Cook the Chicken

Begin by dicing your chicken tenders (or chicken breast/thighs, if using) into small, uniform pieces – roughly 1/2 to 3/4 inch cubes are ideal. In a large bowl, toss the diced chicken with 1 tablespoon of olive oil and your carefully crafted chicken seasoning blend (paprika, cayenne, garlic powder, onion powder, oregano, salt, and pepper). Ensure each piece of chicken is thoroughly coated for maximum flavor. Heat a large skillet or sauté pan over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once the oil is shimmering, add the seasoned chicken and cook, stirring occasionally, until it’s beautifully golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). This usually takes about 5-7 minutes, depending on the size of your chicken pieces. Once cooked, transfer the chicken to a large bowl, tent it loosely with foil to keep it warm and juicy, and set it aside.

2. Boil the Jumbo Pasta Shells

While your chicken is resting and staying warm, bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook them according to package directions until they are perfectly al dente. It’s crucial not to overcook them at this stage, as they will continue to soften during the baking process; overcooked shells will tear easily when stuffing and result in a mushy texture in the final dish. Drain the shells and briefly rinse them with cool water to prevent sticking and stop the cooking process. Before draining completely, remember to reserve about 1/3 cup of the starchy pasta water – this will be a key ingredient for achieving a silky-smooth sauce.

3. Craft the Irresistible Scampi Sauce

Using the same skillet where you cooked the chicken (this helps retain delicious fond and concentrated flavors), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until it becomes wonderfully fragrant, which typically takes about two minutes – be careful not to burn the garlic, as it can turn bitter. Pour in the dry white wine and let it simmer vigorously, allowing the alcohol to evaporate and the sauce to reduce by about one-third (to approximately 2/3 cup), which usually takes around 5 minutes. This step concentrates the exquisite wine flavor.

Next, whisk in the remaining 4 tablespoons of butter until it’s fully melted and incorporated, creating a rich, smooth base. Stir in the red pepper flakes, the reserved 1 teaspoon of chicken seasoning, chicken stock, fresh lemon zest and juice, and heavy cream. Bring the sauce to a gentle simmer and let it thicken slightly. Finally, stir in the Parmesan cheese and fresh chopped parsley, then add the reserved pasta water, continuing to simmer for a few more minutes until the sauce reaches a desirable, slightly thickened consistency that coats the back of a spoon. Taste the sauce and adjust seasonings (salt and pepper) as needed to achieve your perfect balance of rich, tangy, and savory flavors.

4. Stuff, Assemble & Bake to Perfection

To the bowl containing your cooked diced chicken, add 1/2 cup of your shredded cheese blend. Toss gently to combine the chicken and cheese mixture, ensuring an even distribution in your filling. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish – a ceramic or glass dish works beautifully here. Spread approximately 1/2 cup of the warm scampi sauce evenly across the bottom of the prepared dish; this not only adds a layer of flavor but also helps prevent the shells from sticking and keeps them moist during baking.

Carefully take each al dente jumbo shell and stuff it generously with a large spoonful of the chicken and cheese mixture. Arrange the stuffed shells snugly side by side in the baking dish. Once all shells are in place, pour the remaining warm scampi sauce evenly over them, ensuring each shell is well coated and nestled in the creamy goodness. You may need to use a spoon to gently guide the sauce into any shells that might have been missed. Finally, liberally sprinkle the remaining 2.5 cups of shredded cheese over the tops of the saucy shells. Bake in the preheated oven for 15-20 minutes, or until the cheese is beautifully melted, gloriously bubbly, and lightly golden brown. Allow the dish to rest for a few minutes before serving to let the flavors meld and the sauce set slightly.

Pro Tips for the Ultimate Stuffed Shells

Achieving restaurant-quality stuffed shells at home is easier than you think with these expert tips and tricks:

• Al Dente is Non-Negotiable: Always cook your pasta shells just to a firm al dente. They will continue to cook and soften in the oven. Overcooked shells will tear easily when you try to stuff them and can become mushy during baking, ruining the texture.
• Don’t Skimp on Fresh Garlic: Garlic is truly the soul of any scampi dish. Use fresh garlic and don’t be shy with the quantity; its pungent aroma and flavor are key.
• Quality White Wine Matters: The flavor of your chosen wine will concentrate in the sauce, so its quality directly impacts the final taste. Opt for a dry white wine (like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay) that you would genuinely enjoy drinking on its own.
• The Magic of Reserved Pasta Water: This starchy liquid is a true secret weapon in Italian cooking! It helps to emulsify and thicken your sauce, making it beautifully silky and ensuring it clings perfectly and deliciously to every curve of the pasta.
• Season in Layers for Depth: Start by thoroughly seasoning your chicken, then taste and adjust the seasoning for your sauce as you go. Building flavor in layers ensures a well-rounded, complex, and incredibly delicious final dish.
• Prevent Shells from Sticking: After draining your cooked shells, you can lightly toss them with a tiny bit of olive oil or arrange them in a single layer on a baking sheet to cool slightly. This simple step prevents them from clumping together, making the stuffing process much easier and cleaner.
• Choose the Right Casserole Dish: A standard 9×13 inch baking dish is ideal for fitting a batch of jumbo shells without overcrowding. Using one that’s too small might make the shells unevenly baked, while one too large could dry out the sauce.

Delicious Variations & Creative Substitutions

While the Chicken Scampi Stuffed Shells are absolutely perfect as is, this recipe is incredibly versatile and lends itself beautifully to creative adaptations. Feel free to get experimental with these delicious variations and substitutions:

Can I Use Shrimp Instead? Absolutely!

Yes, you can absolutely substitute the chicken for shrimp to create a true Shrimp Scampi Stuffed Shells dish. The delicate flavor and quick cooking time of shrimp make them a fantastic alternative, fitting perfectly inside the jumbo shells. For an even more robust and flavorful alternative, you could also experiment with crumbled spicy Italian sausage, which adds a wonderful depth and a delightful kick.

How to Make Shrimp Scampi Stuffed Shells:

1. Step 1: Sauté Shrimp and Build Sauce Base

   In a large skillet, melt about 2 tablespoons of butter over medium heat. Add your minced garlic and sauté until fragrant, about 1 minute. Pour in 1 cup of dry white wine, a pinch of salt, a dash of red pepper flakes, and plenty of freshly ground black pepper. Bring the mixture to a simmer and allow the wine to reduce by half, which typically takes about 2 minutes. This concentrated base will infuse your shrimp with incredible flavor.

2. Step 2: Cook Shrimp and Finish Sauce

   Add your cleaned and deveined shrimp (about 1-1.5 lbs, peeled with tails on or off) to the skillet. Sauté until the shrimp just turn pink and opaque, usually 2 to 4 minutes depending on their size – it’s crucial not to overcook them, or they will become rubbery. Stir in fresh chopped parsley and a generous squeeze of lemon juice along with some lemon zest. Remove the shrimp from the pan and allow them to rest. Proceed with the remaining instructions as detailed in the chicken recipe for making the creamy sauce, stuffing the shells, and baking. For stuffing, aim for 1-2 shrimp per shell, depending on their individual size. The remaining scampi sauce will be poured over the stuffed shells before baking to ensure every bite is flavorful.

Other Protein & Vegetarian Options:

• Sausage: Crumbled Italian sausage (mild or spicy) makes for a wonderfully hearty and flavorful filling, especially when combined with a little ricotta cheese.
• Vegetarian Delight: For a delicious meatless version, sauté finely diced mushrooms, bell peppers, zucchini, and spinach with garlic and herbs. You can also add a generous amount of creamy ricotta cheese to the vegetable filling for extra richness and moisture. Ensure your chicken stock is replaced with a high-quality vegetable broth.

Cheese Blends:

• Experiment with other good melting cheeses beyond the suggested blend. Provolone, Fontina, Smoked Gouda, or Gruyere can introduce different, delightful flavor profiles and textures to your stuffed shells.

Make-Ahead & Storage Instructions

One of the best features of Chicken Scampi Stuffed Shells is how well they can be prepared in advance, making meal planning a breeze for busy households or when entertaining guests. This allows you to spend less time in the kitchen and more time enjoying your company.

Make Ahead:

You can fully assemble this dish up to 24 hours in advance. Prepare and stuff the shells, arrange them neatly in your greased casserole dish, and pour over the sauce and top with cheese as described in the baking steps. Instead of baking immediately, cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator at least 30 minutes before baking to allow it to come closer to room temperature. Then, bake as directed, potentially adding an extra 5-10 minutes to the baking time to ensure it heats through completely and the cheese is bubbly and golden.

Storage:

• Refrigerator: Leftover baked stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. For best quality, ensure they are cooled completely before storing.
• Freezer: For longer storage, this dish freezes beautifully, either baked or unbaked, for up to 2-3 months.
  • To Freeze Unbaked: Assemble the dish as described, then cover tightly first with plastic wrap and then with a layer of heavy-duty aluminum foil. Label and freeze. When ready to bake, thaw overnight in the refrigerator. Bake as directed, noting that you might need to add an extra 10-15 minutes to the total baking time if baking from a still slightly frozen state.
  • To Freeze Baked: Allow the cooked dish to cool completely to room temperature. You can then divide it into individual portions or freeze it whole in the casserole dish. Cover tightly with plastic wrap and foil. Reheat thawed portions in the oven or microwave until hot and bubbly.

Reheating:

To reheat individual portions, simply place them in the microwave and heat until warmed through, usually 2-4 minutes. For larger quantities or a whole casserole, cover the dish with foil and reheat in a preheated oven at 350°F (175°C) for 20-30 minutes, or until bubbling hot in the center. Remove the foil for the last 5-10 minutes if you prefer the cheese topping to crisp up slightly.

What to Serve with Chicken Scampi Stuffed Shells

These rich and flavorful stuffed shells are quite substantial on their own, making them a complete meal. However, pairing them with a few complementary sides can elevate the dining experience even further. Here are some perfect accompaniments:

• Garlic Bread or Crusty Ciabatta: Absolutely essential for soaking up every last drop of that amazing, creamy scampi sauce. A warm, crusty bread complements the dish perfectly.
• Fresh Green Salad with Vinaigrette: A simple mixed green salad with a light, zesty vinaigrette provides a refreshing contrast to the richness of the pasta, cleansing the palate between bites.
• Roasted Asparagus or Broccoli: Lightly roasted vegetables, seasoned simply with salt, pepper, and a touch of lemon, offer a healthy and flavorful side that doesn’t overwhelm the main dish.
• Steamed Green Beans with Lemon: A quick and easy side, steamed green beans brightened with a squeeze of fresh lemon juice complement the lemon notes already present in the scampi sauce.
• Wine Pairing: Continue the delightful theme with a crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. These wines will beautifully echo the flavors in the sauce.

Frequently Asked Questions (FAQs) About Chicken Scampi Stuffed Shells

Q: Can I use different types of chicken for this recipe?

A: Yes, boneless, skinless chicken breasts or chicken thighs can be used interchangeably instead of tenders. The most important thing is to ensure they are diced into small, uniform pieces (about 1/2 to 3/4 inch) for even cooking and easy stuffing into the shells.

Q: What kind of white wine is best for scampi sauce, and can I omit it?

A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is ideal. Avoid sweet wines as they can significantly alter the flavor profile. While you can omit it and use extra chicken stock, the wine adds a crucial depth and complexity that is characteristic of true scampi flavor. It’s highly recommended for the best results.

Q: Can I make this dish spicier if I prefer a kick?

A: Absolutely! If you enjoy a bit of heat, you can easily increase the amount of red pepper flakes in the scampi sauce. You could also add an extra pinch of cayenne pepper to the chicken seasoning for an additional kick.

Q: How do I prevent the pasta shells from breaking during stuffing?

A: The key is to cook the shells just to al dente, meaning they should be firm but still pliable. After draining, rinse them briefly with cool water to halt the cooking process and prevent them from sticking together, which makes them much easier to handle and stuff without tearing.

Q: Is it possible to make a vegetarian version of these stuffed shells?

A: Yes, it’s definitely possible and delicious! Replace the chicken with a flavorful mix of sautéed mushrooms, spinach, and finely diced bell peppers or zucchini. You could also add crumbled tofu or a plant-based chicken substitute if desired. Just be sure to replace the chicken stock with a high-quality vegetable broth to keep it entirely vegetarian.

Q: Can I substitute heavy cream with something lighter for the sauce?

A: While heavy cream provides the best richness, body, and luxurious thickness for the scampi sauce, you can try using half-and-half or even whole milk. However, be aware that the sauce will be thinner and less opulent in texture and taste. For the most authentic and satisfying scampi experience, heavy cream is strongly recommended.

Helpful Tools I Love for This Recipe:

9×13 Ceramic Casserole Dish with Lid

View on Amazon

Jumbo Pasta Shells

View on Amazon

Clip-on Strainer Attachment for Pots

View on Amazon

Looking for More Delicious Comfort Foods?

If you loved this recipe for Chicken Scampi Stuffed Pasta Shells, you’ll surely enjoy exploring other comforting and satisfying dishes from my kitchen. These recipes are perfect for hearty family dinners, cozy evenings, or anytime you crave a taste of pure culinary comfort:

Easy Chicken Tetrazzini

A classic casserole dish featuring tender chicken and spaghetti in a rich, creamy mushroom sauce, all topped with cheese and baked until bubbly and golden. It’s the ultimate definition of comfort food and incredibly easy to prepare, perfect for a cozy family meal.

Baked Chicken Alfredo

Take your favorite Alfredo pasta to the next level by baking it! This recipe features succulent chicken and perfectly cooked pasta tossed in a velvety, homemade Alfredo sauce, then baked with a golden, bubbly cheese topping. It’s pure indulgence in every single bite and a guaranteed crowd-pleaser.

Better Than Olive Garden Chicken Scampi

If you adore the vibrant flavors of scampi but prefer it in a traditional, unstuffed pasta format, this recipe is an absolute must-try. Featuring tender chicken and perfectly cooked pasta in a bright, garlicky lemon-butter sauce, it’s a homemade version that truly rivals (and many enthusiastically say surpasses) your favorite restaurant dish.

Did you enjoy creating and savoring this Chicken Scampi Stuffed Pasta Shells recipe? I’d absolutely love to hear from you! Please feel free to leave a comment below with any questions, feedback, or your personal touches and variations. Don’t forget to share your delicious creations on Instagram by tagging me @BadBatchBaking and using the hashtag #BadBatchBaking. Happy cooking and enjoy every comforting bite!

Chicken Scampi Stuffed Pasta Shells Recipe

Author: Mallory Austin |
Prep Time: 30 mins |
Cook Time: 15-20 mins |
Total Time: 45-50 mins |
Yields: 6 servings

Jumbo pasta shells generously filled with a flavorful mixture of diced chicken and melted cheese, enveloped in a rich, garlicky, lemony white wine butter sauce. This comforting dish is then baked until bubbly and golden, creating a truly irresistible meal perfect for any occasion.

Ingredients

Main Ingredients

• 2 lbs. chicken tenders, diced (or boneless, skinless chicken breast/thighs)
• 3 tablespoons olive oil, divided
• 12 oz. Jumbo pasta shells
• 3 cups shredded cheese, divided (a blend of Monterey Jack, cheddar, mozzarella, or your favorite melty cheese)

Chicken Seasoning

• 2 tsp paprika
• 1 tsp cayenne pepper (adjust to taste for spice)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Scampi Sauce

• 6 tablespoons unsalted butter, softened and divided
• 5 cloves garlic, minced (or more, to taste)
• 1 tsp reserved chicken seasoning (from above)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
• 2/3 cup chicken stock or broth
• 1/3 cup reserved pasta water
• Zest and juice of 1 fresh lemon
• 2/3 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

Part 1: Prepare & Cook Chicken

1. Mix together all the chicken seasoning ingredients in a small bowl. Reserve 1 teaspoon of this seasoning mix for the sauce and set aside. Place the diced chicken in a large bowl or zip-top bag with 1 tablespoon of olive oil. Add the remaining seasoning mixture to the chicken and toss until every piece is well coated and evenly seasoned.
2. Heat a large sauté pan or skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the seasoned chicken and cook, stirring occasionally, until it’s golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Transfer the cooked chicken to a large bowl, tent loosely with foil to keep it warm, and set aside.

Part 2: Make Scampi Sauce

1. In the same pan used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 2 minutes. Pour in the dry white wine and bring it to a simmer. Allow the wine to reduce by about one-third (to approximately 2/3 cup), which will take about 5 minutes, concentrating its flavor. Simultaneously, bring a large pot of salted water to a boil for the pasta shells and cook them according to package instructions until al dente. Remember to reserve 1/3 cup of pasta water before draining the shells.
2. Whisk in the remaining 4 tablespoons of butter until it’s fully melted and creates a smooth base. Stir in the red pepper flakes, the reserved 1 teaspoon of chicken seasoning, chicken stock, fresh lemon zest and juice, heavy cream, Parmesan cheese, and fresh chopped parsley. Bring the sauce to a gentle simmer and let it thicken slightly. Finally, stir in the reserved pasta water and continue to simmer for a few more minutes until the sauce reaches your desired, slightly thickened consistency. Taste and adjust with salt and pepper as needed.

Part 3: Stuff the Shells & Bake

1. To the bowl of diced chicken, add 1/2 cup of the shredded cheese blend. Toss gently to combine the chicken and cheese mixture.
2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread about 1/2 cup of the warm scampi sauce evenly across the bottom of the prepared dish.
3. Carefully stuff each cooked jumbo shell with a generous spoonful of the chicken and cheese mixture. Arrange the stuffed shells snugly side by side in the baking dish.
4. Pour the remaining scampi sauce evenly over the arranged stuffed shells, ensuring they are well coated. You may need to use a spoon to get sauce into any shells that were missed.
5. Evenly sprinkle the remaining 2.5 cups of shredded cheese over the tops of the saucy shells.
6. Bake for 15-20 minutes, or until the cheese is beautifully melted, gloriously bubbly, and lightly golden brown. Let rest for a few minutes before serving.

Notes

** For make-ahead preparation: You can prepare and assemble this entire dish as instructed, but instead of baking, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator 30 minutes prior to baking, then bake as directed, adding an extra 5-10 minutes if needed to ensure it heats through completely.