Cheesy Chicken Scampi Stuffed Shells (Print version)
Jumbo pasta shells stuffed with seasoned chicken and cheese, baked in a garlic lemon scampi cream sauce.
# Ingredients:
For the pasta and chicken
01 -
20 jumbo pasta shells, plus a few extra in case some tear
02 -
1 1/2 lb (680 g) chicken tenders or chicken breast, diced small
03 -
2 tablespoons olive oil
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon dried oregano
08 -
1 teaspoon kosher salt, divided
09 -
1/2 teaspoon black pepper
For the scampi sauce
10 -
5 tablespoons (70 g) unsalted butter, divided
11 -
5 cloves garlic, minced
12 -
1/4 teaspoon red pepper flakes, plus more to taste
13 -
3/4 cup (180 ml) dry white wine
14 -
3/4 cup (180 ml) low-sodium chicken broth
15 -
1/3 cup (80 ml) reserved pasta water
16 -
1 lemon, zested and juiced
17 -
2/3 cup (160 ml) heavy cream
18 -
1/2 cup (50 g) grated parmesan cheese
19 -
2 tablespoons chopped fresh parsley
For stuffing and topping
20 -
2 cups (225 g) shredded mozzarella cheese, divided
21 -
1/2 cup (55 g) shredded Monterey Jack cheese
22 -
2 tablespoons grated parmesan cheese, for topping
23 -
Extra parsley and lemon zest, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, then reserve 1/3 cup pasta water and drain. Lay the shells on a lightly oiled sheet pan so they do not stick.
02 -
Toss the diced chicken with paprika, garlic powder, onion powder, oregano, 3/4 teaspoon kosher salt, and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked to 165°F. Transfer to a bowl.
04 -
Lower the heat to medium. Melt 3 tablespoons butter in the same skillet, add garlic and red pepper flakes, and cook for 30-60 seconds. Add wine and simmer until reduced by about half.
05 -
Whisk in chicken broth, pasta water, lemon zest, lemon juice, heavy cream, parmesan, parsley, remaining 2 tablespoons butter, and remaining 1/4 teaspoon salt. Simmer for 3-4 minutes until lightly thickened.
06 -
Heat the oven to 375°F. Mix the cooked chicken with 1 cup mozzarella and the Monterey Jack. Spread about 1/2 cup sauce in a 9x13-inch baking dish, then fill each shell with the chicken mixture and set it in the dish.
07 -
Pour the remaining sauce over the shells. Top with the remaining 1 cup mozzarella and 2 tablespoons parmesan. Bake for 18-22 minutes until hot, bubbling, and lightly golden.
08 -
Let the shells rest for 5 minutes before serving. Finish with parsley, lemon zest, and more parmesan if desired.
# Good to know:
01 -
Best served hot after a 5-minute rest so the filling settles.
02 -
Assemble up to 24 hours ahead and bake from chilled with extra time.