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Jumbo pasta shells filled with tender chicken, gooey cheese, and a bright garlic butter sauce with fresh lemon and a splash of white wine. Every plump shell gets baked until bubbly and golden, making this comfort food that vanishes fast at dinnertime.
I first put this together on a hectic Tuesday. Now whenever I spot those giant pasta shells, my crew asks for it right away.
Delicious Ingredients
- Salt and pepper: adjust to taste before serving, keeps everything balanced
- Fresh parsley: chop it up for the prettiest pops of color and a little freshness flat-leaf has loads of flavor
- Parmesan: gives everything that salty, savory kick grate from a block if you can
- Heavy cream: brings serious richness to your sauce
- Lemon zest and juice: makes flavors zing, go for real lemons if you can find them unwaxed are best
- Reserved pasta water: scoop out a splash before you drain your shells for glossy, creamy sauce
- Chicken stock or broth: keeps the scampi sauce deep and savory try to use the low-salt kind
- Dry white wine: a wine you’d actually drink like Pinot Grigio or Sauvignon Blanc
- Red pepper flakes: brings just a gentle tingle dial it up or down as you like
- Garlic cloves: mince up fresh garlic for your base fresh always has the most punch
- Butter: go for a nice rich style if you can European butters really shine here
- Salt and freshly ground pepper: taste as you go, it makes a big difference
- Oregano: toss in dried oregano for subtle herby goodness
- Garlic powder and onion powder: adds extra savoriness without any extra juice
- Cayenne pepper: gives just a light heat or leave it out if you want things mild
- Paprika: use smoked for gentle smokiness or regular for earthiness
- Shredded cheese: any combo of melty cheese like mozzarella cheddar or Monterey jack is great shred your own for perfect gooeyness
- Jumbo pasta shells: seek out sturdy Italian shells so they don’t fall apart on you
- Olive oil: drizzle to help seasoning cling make it extra virgin if you want deeper flavor
- Chicken tenders: chop up tenderloins (fresh, not the pre-brined kind) for juicier bites and quicker cooking
Simple How-To Steps
- Sauce and Bake:
- Pour all the rest of your scampi sauce over the shells so everything gets a coating, then scatter on the last bit of shredded cheese. Pop the whole thing in the oven at 375°F and bake it for fifteen to twenty minutes. It is done when the cheese melts and turns golden.
- Stuff Shells and Assemble:
- Take the diced cooked chicken and mix in half the shredded cheese so it’s evenly combined. Spread some sauce at the bottom of your baking dish so nothing sticks. Stuff each pasta shell full and tuck them into the dish with the open side up.
- Prepare Scampi Sauce:
- Use the same pan on medium heat and melt two spoonfuls of butter. Stir in the garlic and cook for a couple of minutes—don’t let it brown. Pour in your wine and let it bubble down to about two-thirds of a cup. Swirl in the rest of the butter to make the sauce thick. Add in the reserved spice blend, red pepper flakes, salt, and pepper. Stir in your chicken broth, lemon zest, lemon juice, heavy cream, parmesan, and a handful of parsley. Let it cook till a bit thicker, toss in some pasta water for shine, and let it bubble for another few minutes. Taste and tweak if necessary.
- Cook Pasta Shells:
- Fill a big pot with salty water and get it boiling. Toss in your shells and cook them until they’re just cooked but still firm, about nine minutes. As soon as they’re ready, rinse them under cold water to cool off and stop the cooking.
- Sear and Cook Chicken:
- Heat up a big sauté pan with two spoonfuls of olive oil. Once hot, spread out the chicken pieces and let them sit about three or four minutes so they get a nice color. Stir, then keep cooking until they are cooked through and juices run clear. Hit 165°F for safe eating. Scoop chicken into a bowl and cover with foil to keep them juicy.
- Prep and Season Chicken:
- Chop up the chicken into even tiny pieces for super quick cooking. Mix up your spices in a small bowl and keep a teaspoon aside for the sauce. Rub the chicken with a spoonful of olive oil and toss in the rest of the spice mix to make sure every bit gets seasoned well.
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I’m a fan of the zippy lemon—it keeps things from getting too heavy. Plus, my kids roll up their sleeves and help fill the shells (and of course sneak bites of cheese on the sly).
How to Store Leftovers
Let everything cool off before sealing up in containers or wrapping with foil. Pop in the fridge for up to three days. Reheat in a low oven covered or use a microwave (add a splash of sauce if you have extra so it stays moist).
Swap Options
Chicken thighs work if you want more juiciness (or leftover turkey in a pinch). If you love extra creamy, mix in a little ricotta inside the shells. Don’t want wine? Use more broth and a bigger squeeze of lemon. Any blend of good melting cheeses does the trick—raid what’s in your fridge.
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Tasty Ways to Serve
This is awesome solo, but you can serve it with a crisp green salad or roasted asparagus—or go classic with garlicky bread. Want something even heartier? Try some quick broccolini or a light minestrone beside it.
Behind the Dish
Stuffed shells are a fun riff on old-school Italian pasta, given a weekday-friendly American twist. That bright lemon-butter scampi sauce? It’s a nod to popular shrimp scampi from Italian-American spots.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Definitely! Just pull apart that rotisserie chicken, toss with some seasoning and mix right in with the cheese.
- → Which cheeses are best for the filling?
Monterey Jack, mozzarella, cheddar, or some parmesan all melt nicely and bring loads of flavor. Try any combo you love.
- → Can I make these stuffed shells ahead of time?
For sure. Get everything ready and stash it in the fridge. Bake when you're ready to eat.
- → What can I use instead of white wine in the sauce?
No wine? Use chicken broth or stock instead. You'll still get that savory base.
- → How do I prevent the shells from sticking together?
Boil shells till firm, drain, and toss with a little olive oil. They'll stay apart and be easy to fill.