Description

Indulge in the rich, comforting flavors of this Chicken Scampi Stuffed Shells recipe—a must-try for fans of garlic butter pasta, easy dinner ideas, and creamy food creations. Jumbo pasta shells are generously filled with a cheesy blend of shredded chicken, ricotta, and Italian herbs, then smothered in a garlicky, lemon-kissed scampi sauce. Baked to golden perfection, this easy recipe delivers a restaurant-quality experience right from your oven. Perfect for a quick dinner, make-ahead meal, or freezer-friendly food idea, these stuffed shells are bound to be a new family favorite. Whether you’re in search of comfort food, dinner ideas, or a deliciously unique twist on Italian classics, this recipe checks every box with ease and flavor.

Ingredients

For the Stuffed Shells:

20–24 jumbo pasta shells
2 cups cooked shredded chicken
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
Salt and pepper to taste

For the Scampi Sauce:

3 tbsp unsalted butter
1 tbsp olive oil
5 garlic cloves, minced
¼ tsp crushed red pepper flakes (optional)
1 tbsp all-purpose flour
1 cup chicken broth
¾ cup heavy cream
½ tsp lemon zest
1 tbsp fresh lemon juice
Salt and pepper to taste
2 tbsp chopped fresh parsley (for garnish)

Optional Topping:

¼ cup Italian-style breadcrumbs mixed with 1 tbsp melted butter

Instructions

Preheat oven to 375°F (190°C).
Cook pasta shells in salted water until al dente. Drain and rinse under cold water. Set aside.
In a skillet, melt butter with olive oil over medium heat. Add garlic and cook until fragrant.
Stir in red pepper flakes and flour; cook for 1 minute. Slowly whisk in chicken broth.
Add cream, lemon zest, and lemon juice. Simmer until slightly thickened. Season with salt and pepper.
In a mixing bowl, combine shredded chicken, ricotta, mozzarella, parmesan, egg, parsley, Italian seasoning, salt, and pepper.
Spread a layer of scampi sauce in the bottom of a 9×13-inch baking dish.
Fill each pasta shell with the chicken-cheese mixture and place in the dish.
Pour remaining sauce over the shells. Sprinkle extra mozzarella and optional breadcrumb topping.
Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more, until golden and bubbly.
Let rest for 5 minutes. Garnish with parsley and serve warm.

Prep Time: 20 minutes
Cook Time: 35 minutes