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Get ready for big flavor with these pasta shells packed with juicy chicken, gooey cheese, and loads of buttery lemon garlic sauce. Each shell is stuffed to the brim, slathered in rich sauce, then baked until it’s bubbling and cheesy. This one’s always the first to vanish at dinner.
I first threw this together for a rushed weeknight, and now my family begs for it whenever those big pasta shells land in my cart.
Mouthwatering Ingredients
- Fresh chicken tenders: chop into bite size pieces for super quick cooking fresh ones keep the texture juicy
- Olive oil: adds a little shine and gets all the seasoning to stick go for extra virgin if you’ve got it
- Jumbo shells: big enough to stuff and hold up in the oven Italian ones have the best texture if you spot them
- Cheese (Monterey Jack, Cheddar, Mozzarella): shred a mix or just use your favorites freshly grated melts smoothest
- Paprika: gives nice earthy flavor smoked paprika adds a hint of BBQ
- Cayenne pepper: toss in more or less depending on how spicy you like it
- Garlic and onion powder: pack in lots of savory taste without any extra liquid
- Oregano: rounds things out with herby vibes dried is great
- Ground black pepper and sea salt: season to taste always taste and adjust with cracked pepper if you can
- Butter: softened for the scampi goodness European style tastes extra rich
- Minced garlic cloves: go fresh for a bigger punch in your sauce
- Red pepper flakes: sprinkle in for a little kick (or skip if you prefer mild)
- Dry white wine: a good one you’d actually drink sauvignon blanc or pinot grigio both work
- Chicken broth or stock: brings extra richness stick with low sodium to control saltiness
- The pasta water you saved: last touch for that glossy finish right before serving
- Lemon juice and zest: squeeze from a fresh lemon for the brightest flavor
- Cream (heavy): stirs in at the end to make everything rich and velvety
- Grated parmesan: the salty, nutty bite—fresh from the block is best
- Chopped parsley: adds fresh color (flat leaf packs more flavor)
- More salt and pepper: just a dash to wrap up the flavors at the end
Simple Step-by-Step Directions
- Get Chicken Ready:
- Cut chicken into little pieces so it cooks fast. Mix up your spices and save a teaspoon for the sauce. Pour a spoonful of olive oil over the chicken and toss in the spice mix—coat every bit. Let it sit a sec so the flavors soak in.
- Cook Up the Chicken:
- Warm a big skillet with two tablespoons of olive oil over medium high heat. Lay the chicken out so it browns on one side, about three minutes. Flip and keep going till just cooked through—check that it’s 165 degrees inside. Scoop into a bowl, tent with foil so it stays juicy.
- Boil Pasta Shells:
- Bring a pot of salted water to boil. Toss in shells, cook till just barely done—usually about nine minutes from the box. Drain and rinse under cool water so they don’t stick and stop cooking.
- Make the Scampi Sauce:
- Use the same pan, melt two tablespoons butter over medium. Toss in minced garlic, stir till it smells awesome but doesn’t brown—about two minutes. Splash in the wine and let it bubble down till you’ve got two thirds cup left. Drop in the rest of the butter, let it melt. Add in those red pepper flakes, saved spice mix, and a little salt and pepper. Pour in chicken broth, lemon zest, lemon juice, plus the cream. Toss in parm and parsley. Let it get a bit thick, then stir in pasta water for silkiness. Simmer another two minutes, taste and tweak if you want.
- Stuff and Build:
- In a bowl, mix cooked chicken and half the shredded cheese. Coat the bottom of a buttered dish with some scampi sauce. Spoon chicken-cheese mix into each pasta shell and line them up in the dish, open side up.
- Top and Bake:
- Pour remaining sauce all over so every shell gets sauced up. Sprinkle the rest of the cheese over everything. Bake at 375 degrees for fifteen to twenty minutes till the cheese gets melty and browned and sauce is bubbly.
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I’m obsessed with the zing of lemon—it keeps things from getting too heavy. My kids help stuff the shells and always sneak bits of cheese while we fill them up together.
How to Store Leftovers
Let the shells cool down completely, then seal them up tight with foil or stash in containers. They’ll last about three days in the fridge. To warm up, try the oven (cover with foil) or zap a portion in the microwave. A little extra sauce keeps them nice and moist.
Swap-Out Ideas
Try chicken thighs for even juicier filling, or toss in cooked turkey if it’s hanging around. Blend in ricotta to make the shells even creamier. Skip the wine? Just use extra chicken broth plus a bit more lemon. Any cheese you love will work here—just toss in whatever’s handy.
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How to Serve
These shells are super satisfying, but if you want sides, toss together a green salad or some garlicky bread. Roasted asparagus fits right in. For bigger appetites, pair with broccolini in a pan or scoop up some veggie soup too.
Origins and Fun Facts
This dish takes the Italian idea of stuffed pasta and flips it with American touches so it fits any family dinner. The bright scampi sauce is inspired by shrimp scampi, a favorite at Italian American spots everywhere.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Totally! Shred some rotisserie chicken, season if you want, and just stir it in with the cheese for an easy swap.
- → Which cheeses are best for the filling?
Mozzarella, cheddar, Monterey Jack, or a bit of parm melt nice and are super tasty in the mix.
- → Can I make these stuffed shells ahead of time?
Yep. Put it all together and keep it in the fridge unbaked, then bake when you’re ready to eat.
- → What can I use instead of white wine in the sauce?
Just use chicken broth or stock if wine’s not your thing. The flavor will still be awesome.
- → How do I prevent the shells from sticking together?
Cook them till just firm, then toss with a little oil after draining. That’ll keep them from sticking.