Can I use a different pasta shape if I can't find jumbo shells?

Yes! Manicotti tubes work wonderfully as an alternative, or you could even layer the ingredients lasagna-style with regular pasta sheets. The flavors will be the same, just in a different format.

Is there a substitute for white wine in the sauce?

Absolutely. While the wine adds nice complexity, you can replace it with additional chicken broth plus a tablespoon of fresh lemon juice to mimic the acidity. The sauce will still be delicious!

Can I prepare this dish with rotisserie chicken to save time?

Definitely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred or dice the chicken and toss it with the seasoning blend (minus the paprika since it's already cooked). This can cut your prep time nearly in half.

My sauce seems too thin - how can I thicken it?

If your sauce is thinner than you'd like, continue simmering it for a few additional minutes before adding it to the pasta shells. Alternatively, you can make a slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and stir it into the simmering sauce.

Chicken Scampi Stuffed Pasta Shells Recipe

Description

Indulgent jumbo pasta shells filled with tender seasoned chicken and cheese, then smothered in a rich, garlicky scampi sauce. This restaurant-worthy dish combines the best of pasta and scampi flavors for an impressive family dinner.

Ingredients

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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

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 or broth
1/3 cup pasta water
1 lemon, zest and juice
2/3 cup heavy cream
1/3 cup parmesan
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

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Instructions

Prep & Cook Chicken: Mix together the chicken seasoning ingredients. Reserve 1 tsp of the seasoning mix and set aside. Add diced chicken to a bowl or zip top bag with 1 tablespoon olive oil. Add remaining seasoning mixture to chicken and toss until well coated and evenly seasoned. Heat a large saute pan over medium high. Add 2 tablespoons of olive oil and add chicken and cook until internal temp reaches 165 degrees. Transfer chicken to a large bowl, tent with foil and set aside.
Make Scampi Sauce: In the same pan over medium heat add 2 tablespoons of butter and the garlic. Saute until fragrant, about 2 minutes. Add the wine and allow it to reduce to 2/3 cup, about 5 minutes. In a separate pot, boil the water for the pasta shells and cook to al dente (according to the package instructions). Whisk in remaining butter until melted. Add the red pepper flakes and reserved seasoning mixture and salt and pepper along with chicken stock, lemon zest and juice, heavy cream, parmesan, and chopped parsley. Allow it to thicken then add the pasta water and continue to simmer until sauce is slightly thickened.
Stuff The Shells & Bake: To the bowl of diced chicken add half the shredded cheese. Toss to combine. In a greased 9×13 baked dish, spread 1/2 cup of sauce on the bottom of the pan. Stuff each shell with a large spoonful of the chicken/cheese mixture then place them side by side into the pan. Pour the remaining sauce mixture evenly on top of the stuffed shells. You may need to spoon excess sauce into any shells that are missed. Top the saucy shells evenly with the remaining 1.5 cups of shredded cheese and bake at 375 degrees for 15-20 minutes or until the cheese is melted and bubbly.

Notes

For make ahead, you can prepare and assemble this dish but instead of baking, seal it tightly with plastic wrap and refrigerate for up to 24 hours before baking.
Use freshly grated cheese instead of pre-packaged shredded cheese for better melting.
Choose a good quality white wine that you would drink, such as Pinot Grigio or Sauvignon Blanc.
If you prefer less spice, reduce the amount of cayenne pepper and red pepper flakes.
Leftover shells can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition

Serving Size: 1/6 of recipe
Calories: 750
Sugar: 3g
Sodium: 850mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 42g
Cholesterol: 175mg