Chicken scampi stuffed pasta shells offer a delightful twist on the classic shrimp scampi, replacing shrimp with tender chicken. While linguini is a delicious option, stuffing pasta shells elevates the dish to a whole new level.
The texture is fantastic, and each bite is packed with flavor. This presentation is not only unique but also visually impressive, making it a standout on any table. Plus, these stuffed shells are incredibly convenient to prepare in advance. You can fill the shells ahead of time, cover them, and refrigerate until you’re ready to bake.
INGREDIENTS
For the Chicken:
- 2 lbs. chicken tenders, diced
- 3 tablespoons olive oil
- 12 oz. jumbo pasta shells
- 3 cups shredded cheese, divided (monterey jack, cheddar, mozzarella, etc.)
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 freshly ground black pepper
For the 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 (good enough to drink)
- 2/3 cup chicken stock or broth
- 1/3 cup pasta water
- Zest and juice of 1 lemon
- 2/3 cup heavy cream
- 1/3 cup Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
INSTRUCTIONS
Prep & Cook the Chicken:
- Mix together the chicken seasoning ingredients and reserve 1 teaspoon of the mixture.
- In a bowl or zip-top bag, combine the diced chicken with 1 tablespoon of olive oil. Add the remaining seasoning mixture and toss until the chicken is well coated.
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil, then add the seasoned chicken. Cook until the internal temperature reaches 165°F (about 5-7 minutes). Transfer the chicken to a large bowl, tent with foil, and set aside.
Make the Scampi Sauce:
- In the same pan over medium heat, melt 2 tablespoons of butter and add the minced garlic. Sauté until fragrant, about 2 minutes.
- Pour in the wine and let it reduce to about 2/3 cup, approximately 5 minutes.
- In a separate pot, bring water to a boil for the pasta shells and cook according to package instructions until al dente.
- Whisk in the remaining butter until melted. Add the red pepper flakes, reserved seasoning, and salt and pepper. Stir in the chicken stock, lemon zest, lemon juice, heavy cream, Parmesan, and chopped parsley. Allow the sauce to thicken, then add the pasta water and simmer until slightly thickened. Taste and adjust seasoning as needed.
Stuff the Shells & Bake:
- To the bowl of diced chicken, add half of the shredded cheese and toss to combine.
- Grease a 9×13 baking dish and spread 1/2 cup of the sauce on the bottom.
- Stuff each shell with a generous spoonful of the chicken and cheese mixture, placing them side by side in the dish.
- Pour the remaining sauce over the stuffed shells, ensuring all are covered. Spoon any excess sauce into any unfilled shells.
- Top the shells with the remaining 1.5 cups of shredded cheese and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- Make Ahead: You can prepare and assemble the dish in advance. Instead of baking, cover tightly with plastic wrap and refrigerate until ready to bake.
