There’s something about stuffed shells that feels like home—but these aren’t your average pasta shells.

This version is loaded with seasoned chicken, smothered in a rich, garlicky scampi sauce, and finished with bubbling cheese.

It’s cozy, satisfying, and impressive enough for guests, yet easy enough for a weeknight.

Why You’ll Love This Recipe

Layers of bold flavor in every bite—from zesty lemon to creamy parmesan

A comforting dish with a restaurant-quality scampi sauce

Perfect for meal prep or dinner parties

Adaptable—use your favorite cheeses and spice level

Every cheesy shell is filled with tender chicken and garlic butter goodness

What You’ll Need (Ingredient Highlights)

Chicken tenders – Diced and seasoned with smoky, herby spices

Jumbo pasta shells – The perfect vessel for stuffing

Shredded cheese – Use a blend like Monterey Jack, cheddar, and mozzarella for meltiness

Paprika & cayenne – For warmth and a gentle kick

Garlic, butter, and wine – The base of a flavorful, luxurious scampi sauce

Lemon juice & zest – Brightens the creamy sauce beautifully

Heavy cream & parmesan – For richness and that signature cheesy finish

Fresh parsley – A touch of freshness to balance the dish

Pro Tips Before You Start

Cook the pasta al dente so it holds its shape when stuffed

Use freshly grated parmesan—it melts and flavors better than pre-shredded

Taste your sauce before assembling—you can adjust lemon or salt easily

If short on time, prep the chicken and sauce a day ahead

How to Make Stuffed Shells with Chicken Scampi Sauce

Step 1: Prep and Cook the Chicken

In a bowl, combine diced chicken with 1 tablespoon of olive oil and all but 1 teaspoon of the chicken seasoning mix. Toss until well coated.

Heat a sauté pan over medium-high heat.

Add remaining olive oil and cook the chicken until golden and fully cooked through (165°F).

Transfer to a large bowl and tent with foil.

Step 2: Make the Scampi Sauce

In the same pan, melt 2 tablespoons of butter over medium heat.

Add minced garlic and sauté until fragrant, about 2 minutes.

Pour in the white wine and simmer until reduced to about 2/3 cup (around 5 minutes).

Meanwhile, boil the jumbo pasta shells to al dente and drain, reserving some pasta water.

Whisk in the remaining butter, then add red pepper flakes, reserved seasoning mix, salt, pepper, chicken stock, lemon zest and juice, heavy cream, parmesan, and parsley.

Simmer gently until slightly thickened.

Stir in the reserved pasta water to loosen the sauce and let it reduce until silky.

Step 3: Stuff the Shells

To the cooked chicken in the bowl, add half of the shredded cheese and mix to combine.

Grease a 9×13 baking dish and spoon about 1/2 cup of the scampi sauce into the bottom.

Stuff each pasta shell with the chicken-cheese mixture and arrange them side by side in the dish.

Step 4: Bake

Pour the remaining scampi sauce over the shells, making sure each one is coated.

Spoon extra sauce into any that look dry.

Top everything with the remaining 1.5 cups of shredded cheese.

Bake at 375°F for 15–20 minutes, until the cheese is melted and bubbly.

What to Serve It With

A crisp green salad with lemon vinaigrette

Garlic bread or focaccia to mop up the sauce

Steamed broccoli or roasted asparagus

A glass of chilled white wine—Sauvignon Blanc or Pinot Grigio work beautifully

Variations / Substitutions

Use rotisserie chicken to save time

Swap in shrimp or even sausage for a twist

Make it spicy—add extra cayenne or hot sauce to the sauce

Try ricotta cheese mixed with the chicken for extra creaminess

Go gluten-free with GF pasta shells and thickener in the sauce

Storage & Leftovers

Store in the fridge in an airtight container for up to 4 days

Reheat in the oven covered at 350°F, or microwave individual portions

Freeze before or after baking for up to 2 months (use a freezer-safe dish)

Add a splash of broth or cream when reheating to loosen the sauce

FAQs

Can I make this ahead of time?
Yes, assemble everything up to a day in advance and refrigerate.

Bake when ready to serve.

What’s the best wine to use for scampi sauce?
Choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay.

Can I skip the wine?
Yes, just replace it with more chicken stock and a touch of lemon juice for acidity.

Is this dish very spicy?
Not overly—the cayenne and red pepper flakes add gentle warmth. Adjust to taste.

Can I use another type of pasta?
Jumbo shells are best for stuffing, but you could layer the filling and sauce with lasagna noodles if needed.

How do I keep the shells from tearing?
Boil until just al dente and stir gently.

Rinse under cool water to stop cooking.

What cheese blend works best?
A mix of Monterey Jack, cheddar, and mozzarella gives great melt, flavor, and stretch.

Final Thoughts

This Stuffed Shells with Chicken Scampi Sauce recipe is everything I love in a comfort meal—rich, creamy, cheesy, and loaded with bold flavors.

It’s indulgent without being heavy, and surprisingly easy to make from scratch.

Whether you serve it on a special occasion or a cozy Sunday night, this dish has a way of impressing every time.

It’s a warm, melty hug in pasta form.