Stuffed Shells with Chicken Scampi Sauce
These stuffed shells are filled with juicy, seasoned chicken and melted cheese, then baked in a rich garlic butter scampi sauce made with wine, lemon, and a touch of cream. They’re hearty enough for a weekend dinner, yet easy enough for a special weeknight meal.
Ingredients
- 2 lbs. chicken tenders diced
- 3 tablespoons olive oil
- 12 oz. jumbo pasta shells
- 3 cups shredded cheese Monterey Jack, cheddar, mozzarella, divided
Chicken Seasoning
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Scampi Sauce
- 6 tablespoons softened butter divided
- 5 cloves garlic minced
- 1 tsp reserved chicken seasoning
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 2/3 cup chicken stock
- 1/3 cup pasta water
- 1 lemon zest and juice
- 2/3 cup heavy cream
- 1/3 cup grated parmesan
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Mix chicken seasoning ingredients. Reserve 1 tsp.
- Toss diced chicken with 1 tbsp olive oil and remaining seasoning.
- Heat 2 tbsp olive oil in pan; cook chicken until internal temp reaches 165°F.
- Transfer to bowl.
- In the same pan, melt 2 tbsp butter. Add garlic; cook until fragrant.
- Add wine; reduce to 2/3 cup. Meanwhile, cook pasta shells to al dente.
- See full steps with tips & photos → https://p4pd.org/stuffed-shells-with-chicken-scampi-sauce/
Notes
- You can use rotisserie chicken as a shortcut—just season lightly and skip Step 1.
- No wine? Substitute with more chicken stock and a splash of lemon juice.
- Monterey Jack gives the best melt, but mozzarella works great too.