Chicken Scampi Stuffed Shells Recipe

Save this recipe on:

Golden, cheesy, and decadently creamy—Chicken Scampi Stuffed Shells are a comfort food dream. These oversized pasta shells are generously filled with a savory mixture of tender shredded chicken, garlic butter, Italian herbs, and a rich three-cheese blend. Baked in a creamy scampi-inspired sauce until bubbly and golden, this dish strikes the perfect balance between cozy indulgence and gourmet flair.

Ideal for weeknight dinners or impressing guests on special occasions, these stuffed shells deliver bold flavor with a creamy twist. The buttery garlic essence of classic shrimp scampi is reinvented here with hearty chicken, creating a deeply satisfying casserole that’s impossible to resist. Pair it with a crisp salad or some warm garlic bread, and you’ve got an unforgettable meal.

---

Why You’ll Love This Chicken Scampi Stuffed Shells Recipe

• Hearty and comforting: A crowd-pleaser filled with satisfying textures and flavors.
• Garlic-butter richness: Inspired by scampi, every bite is buttery and bold.
• Family-friendly: Even picky eaters will be coming back for seconds.
• Make-ahead magic: Prepare ahead of time and bake when ready.
• Freezer-friendly: Great for batch cooking and busy weeks.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Before diving into this deliciously creamy Chicken Scampi Stuffed Shells recipe, having the right tools on hand makes the process smoother and more enjoyable. Each tool contributes to the precision and ease required for a stress-free cooking experience.

• Large Pot: For boiling the jumbo pasta shells until al dente. A wide, deep pot prevents sticking and ensures even cooking.
• Colander: Essential for draining the pasta while retaining its shape—especially important for stuffing.
• Mixing Bowls (medium and large): Use one for mixing the filling and another for assembling ingredients. Stainless steel or glass bowls are ideal for easy cleanup.
• Baking Dish (9×13 inch): A deep rectangular dish provides enough room to snugly arrange the shells without crowding.
• Non-stick Skillet or Sauté Pan: For preparing the scampi-style sauce with butter, garlic, and herbs. A heavy-bottomed pan ensures even heat distribution.
• Spatula and Mixing Spoon: For stirring the filling and sauce with precision.
• Measuring Cups & Spoons: To keep ingredient quantities accurate for a balanced flavor profile.
• Spoon or Cookie Scoop: Perfect for neatly stuffing the shells without tearing the pasta.
• Aluminum Foil: Helps cover the dish during baking to prevent over-browning before the final cheese melt.

---

Preparation Tips

• Don’t overcook the shells: Boil just until al dente—slightly firm—so they don’t tear during stuffing or get mushy while baking.
• Let pasta cool before stuffing: Run the cooked shells under cold water to halt cooking and make them easier to handle.
• Use rotisserie or pre-cooked chicken: Cuts down on prep time without sacrificing flavor. Shred it finely for easier stuffing.
• Pre-mix cheeses: Blend your ricotta, mozzarella, and parmesan together before adding to the filling for a smoother consistency.
• Fresh garlic over powder: Sautéed garlic in butter is what gives that authentic scampi richness—don’t skip it.
• Butter + olive oil: Combining the two in your scampi sauce enhances flavor and prevents burning.
• Do a test fill: Before stuffing all your shells, try filling one to check the quantity and adjust accordingly.
• Don’t oversauce: Too much liquid can make the dish soupy. Coat the base of your baking dish and drizzle lightly over top.

---

Ingredients for This Chicken Scampi Stuffed Shells Recipe

Here’s everything you’ll need to create this rich, savory baked dish. These ingredients balance creamy, garlicky goodness with tender chicken and perfectly cooked pasta shells.

For the Stuffed Shells:

• 20–24 jumbo pasta shells, cooked al dente
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated parmesan cheese
• 1 large egg (to bind the filling)
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Scampi Sauce:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes (optional, for a subtle kick)
• 1 tablespoon all-purpose flour (for slight thickening)
• 1 cup chicken broth
• ¾ cup heavy cream
• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Optional but recommended for extra golden topping:

• ¼ cup Italian-style breadcrumbs mixed with 1 tablespoon melted butter

---

Step-by-Step Instructions for Chicken Scampi Stuffed Shells

Follow these detailed steps to bring your Chicken Scampi Stuffed Shells to life. Timing and layering are key to achieving that creamy, cheesy, golden-baked perfection.

---

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, about 9–10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside on a parchment-lined tray to prevent sticking.

---

Step 2: Prepare the Scampi Sauce

In a large skillet over medium heat, melt the butter with the olive oil. Add minced garlic and cook for 1–2 minutes until fragrant—don’t let it brown.

Stir in red pepper flakes (if using), then sprinkle the flour in and whisk for about 1 minute. Slowly pour in the chicken broth while whisking constantly to prevent lumps.

Add the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 4–5 minutes until slightly thickened. Season with salt and pepper to taste. Turn off the heat and set aside.

---

Step 3: Make the Filling

In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella, parmesan, egg, parsley, Italian seasoning, and a pinch of salt and pepper. Mix until thoroughly combined.

---

Step 4: Assemble the Shells

Preheat the oven to 375°F (190°C).

Spoon a layer of the scampi sauce into the bottom of a 9×13-inch baking dish—just enough to coat the bottom.

Using a spoon or cookie scoop, fill each cooked shell with the chicken-cheese mixture and place them in the dish in rows.

Once all shells are filled and arranged, pour the remaining scampi sauce over the top. Sprinkle extra mozzarella and parmesan over the shells. Optionally, top with buttered breadcrumbs for a crispy finish.

---

Step 5: Bake

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until the cheese is golden and bubbly.

---

Step 6: Garnish and Serve

Remove from the oven and let cool for 5 minutes. Sprinkle with freshly chopped parsley before serving.

---

Notes

• Rotisserie chicken saves time: It adds deep flavor and reduces prep time significantly. Just be sure to shred it finely so it mixes well with the cheeses.
• Adjust spice level: The crushed red pepper adds just a hint of heat. If you prefer no spice, simply leave it out.
• Use freshly grated cheese: Pre-shredded varieties often contain anti-caking agents, which can impact melt quality. Grate your own for the creamiest, gooey texture.
• Let it rest before serving: Allowing the dish to cool for 5–10 minutes after baking helps the sauce thicken and flavors settle.
• Double and freeze: This recipe freezes wonderfully. Make a second batch in a foil container, cover tightly, and freeze before baking.

---

Watch Out for These Mistakes While Cooking

• Overcooking the shells: Going beyond al dente can lead to mushy, fragile pasta that tears while stuffing or baking.
• Not cooling the pasta: Trying to stuff hot shells can burn your hands and cause them to fall apart. Rinse with cold water and let them sit.
• Filling inconsistency: Uneven mixing of the filling can leave some shells bland. Mix thoroughly to distribute flavors.
• Too much sauce: Pouring too much scampi sauce over the shells can cause sogginess. Just enough to coat the bottom and lightly cover the shells is ideal.
• Skipping the foil: Baking without foil at first may result in dry, overcooked shells. Always start covered, then uncover to brown.
• Overbaking: Watch the dish during the final minutes to avoid burnt edges or dried-out filling.
• Undercooked garlic: Make sure garlic is sautéed until fragrant—raw garlic can overwhelm the sauce with harsh flavor.
• Using low-fat dairy: It may curdle or separate in the oven. Stick to whole-milk ricotta and heavy cream for best results.

---

What to Serve With Chicken Scampi Stuffed Shells?

Chicken Scampi Stuffed Shells are rich and satisfying on their own, but pairing them with the right side dishes can elevate your meal into a full-blown feast. Whether you’re going for a comforting weeknight dinner or a dinner party centerpiece, here are some excellent serving ideas.

---

8 Recommended Sides

1. Garlic Bread or Cheesy Breadsticks

Nothing complements buttery, garlicky pasta like warm, crispy bread. Use it to scoop up the creamy scampi sauce left on your plate.

2. Caesar Salad

The cool crunch of romaine with creamy Caesar dressing and parmesan offers a refreshing balance to the rich shells.

3. Roasted Asparagus with Lemon Zest

Bright and slightly charred asparagus with a hint of citrus matches the lemon notes in the scampi sauce beautifully.

4. Caprese Salad

Tomato, mozzarella, and fresh basil drizzled with balsamic glaze adds a fresh, tangy contrast to the savory shells.

5. Steamed Green Beans with Almonds

These add crunch and a touch of earthiness that lightens up the overall plate.

6. Creamy Tomato Basil Soup

Dip your garlic bread and enjoy the comforting pairing of stuffed shells and soup on cooler nights.

7. Mixed Greens with Vinaigrette

A light salad dressed with balsamic or lemon vinaigrette helps cleanse the palate and refreshes between bites.

8. Grilled Zucchini or Eggplant

Charred, smoky vegetables work well alongside this creamy dish, adding both nutrition and depth of flavor.

---

Storage Instructions

Chicken Scampi Stuffed Shells store beautifully, making them an excellent candidate for leftovers, meal prep, or freezing.

Refrigeration

• How to Store: Place leftover shells in an airtight container or wrap the entire baking dish tightly with foil or plastic wrap.
• How Long It Lasts: Keeps fresh in the refrigerator for up to 4 days.
• Reheating Tip: Reheat in a 350°F (175°C) oven, covered, for 15–20 minutes. Add a splash of cream or broth to keep it from drying out. Microwave in short bursts with a damp paper towel on top.

Freezing

• Before Baking: Assemble the dish completely, cover tightly with foil, and freeze for up to 3 months.
• After Baking: Let it cool completely before freezing in portions.
• Reheating from Frozen: Bake covered at 375°F for 50–60 minutes if frozen, or thaw overnight and reheat as usual.

---

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note these values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: 510
• Protein: 29g
• Fat: 29g
• Saturated Fat: 15g
• Carbohydrates: 31g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 110mg
• Sodium: 620mg
• Calcium: 25% DV

This dish is rich and indulgent, so pairing it with lighter sides (like salads or steamed veggies) can help balance your meal.

---

Frequently Asked Questions

1. Can I make Chicken Scampi Stuffed Shells ahead of time?

Absolutely! You can fully assemble the dish, cover it, and store it in the refrigerator for up to 24 hours before baking. It’s a great option for prepping meals in advance.

---

2. Can I substitute the chicken with something else?

Yes. Cooked shrimp makes a fantastic alternative if you want to lean into traditional scampi flavors. You can also use turkey or even sautéed mushrooms for a vegetarian twist.

---

3. What’s the best way to reheat leftovers without drying them out?

Add a tablespoon of cream or broth over the shells before reheating, and cover with foil. Bake at 350°F for 15–20 minutes or microwave in short intervals with a damp paper towel on top.

---

4. Can I freeze the shells after they’ve been baked?

Yes, leftovers can be frozen in airtight containers for up to 2 months. Thaw overnight and reheat in the oven or microwave until heated through.

---

5. What type of cheese works best in the filling?

A combination of ricotta, mozzarella, and parmesan creates the perfect blend of creaminess, stretch, and sharp flavor. Always go for full-fat versions for better texture and richness.

---

6. Is it okay to use jarred garlic instead of fresh?

You can, but fresh garlic truly enhances the scampi flavor. Jarred garlic tends to be milder and sometimes slightly sweet or metallic.

---

7. How do I prevent the shells from sticking together after cooking?

After draining, rinse the shells with cold water and lay them out individually on a tray. A drizzle of olive oil can help prevent sticking if you’re prepping far in advance.

---

8. Can I make this dish gluten-free?

Yes! Use gluten-free pasta shells and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch (half the amount). Be sure to check labels on broth and breadcrumbs if using.

---

Conclusion

Chicken Scampi Stuffed Shells are the ultimate combination of comfort and elegance. With a creamy, buttery garlic sauce and a cheesy, protein-packed filling, every bite delivers warmth and satisfaction. Whether you’re cooking for a family dinner or preparing a crowd-pleasing dish to share, this recipe fits the bill. It’s make-ahead friendly, freezer-ready, and incredibly versatile.

Serve it with a crisp salad and warm bread, and you’ve got a meal that’ll have everyone asking for seconds—and the recipe. Ready to print your copy and get cooking?

---

Print

Save this recipe on: