Chicken Scampi Stuffed Shells

Imagine sinking your fork into a melty, garlicky bite of Chicken Scampi Stuffed Shells—the smell alone, buttery garlic with a hint of lemon zest, makes my kitchen feel like a cozy Italian trattoria. This recipe is one of my go-tos when I want something comforting yet impressive enough for guests. What sets these stuffed shells apart is the luscious blend of tender chicken and that classic scampi flavor, all wrapped inside pasta shells smothered with creamy cheeses and baked to golden bubbly perfection. If you love chicken and pasta dishes with a garlicky twist, you’re going to adore this recipe.

Chicken Scampi Stuffed Shells Ingredients and Why They Work

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded or chopped
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups marinara sauce (store-bought or homemade)

This recipe leans heavily on butter and olive oil to replicate that rich, buttery scampi base, but with a touch of bright acidity from fresh lemon juice cutting through the richness. Using jumbo pasta shells is a treat—these are perfect little edible bowls holding all the yummy, cheesy chicken filling! The combination of ricotta, mozzarella, and Parmesan achieves that balanced, gooey texture you crave. Ricotta keeps it creamy without weighing it down, mozzarella adds stretchiness, and Parmesan brings a salty, nutty sharpness that rounds out the flavors.

When you mix the butter and olive oil with garlic, it creates that silky, golden sauce that infuses every bite with warmth and depth. The fresh parsley and oregano add a hint of earthiness and herbaceous punch, which lighten up the dish and keep it from feeling too heavy. Trust me, these ingredients and proportions create harmony—each one playing its role so you get a cozy, flavorful, and perfectly textured meal each time.

Chicken Scampi Stuffed Shells

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Chicken Scampi Stuffed Shells recipe that melts in your mouth and solves your dinner dilemma with rich comforting flavors

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Italian

Ingredients

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20 jumbo pasta shells

2 cups cooked chicken, shredded or chopped

4 cloves garlic, minced

1/4 cup unsalted butter

1/4 cup olive oil

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

Salt to taste

Black pepper to taste

2 cups marinara sauce (store-bought or homemade)

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Instructions

Preheat your oven to 375°F (190°C). This gives us enough heat to get the cheese golden without drying out the filling.

Boil the jumbo pasta shells. Bring a large pot of salted water to a boil and cook the shells according to package instructions, usually 10–12 minutes—they should be al dente. Drain and set them on a baking sheet to cool so they don’t stick together.

Make the garlic butter oil base. In a medium skillet, melt the butter over medium heat, add olive oil, then toss in the minced garlic. Sauté for about 1–2 minutes until fragrant but not browned—you’re aiming for a gentle sizzle that releases that heady aroma.

Mix the filling. In a large bowl, combine the cooked chicken, ricotta, half of the mozzarella, half of the Parmesan, lemon juice, parsley, oregano, salt, and pepper. Pour in the warm garlic butter oil (including the garlic bits) and stir everything together—this infuses every bite with that buttery, garlicky goodness.

Stuff the shells. Using a spoon or piping bag, fill each cooked shell generously with the chicken mixture.

Assemble the dish. Spread a thin layer of marinara sauce on the bottom of a baking dish, arrange the stuffed shells in a single layer, then spoon remaining marinara over the top. Sprinkle with the remaining mozzarella and Parmesan.

Bake. Cover with foil and bake for about 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden. Let it rest for 5 minutes before serving to let everything settle and flavors meld.

Notes

Imagine sinking your fork into a melty, garlicky bite of Chicken Scampi Stuffed Shells—the smell alone, buttery garlic with a hint of lemon zest, makes your kitchen feel like a cozy Italian trattoria. This comforting pasta dish combines tender chicken and classic scampi flavors inside jumbo pasta shells smothered with creamy cheeses and baked to golden bubbly perfection.

Chicken Scampi Stuffed Shells Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). This gives us enough heat to get the cheese golden without drying out the filling.
2. Boil the jumbo pasta shells. Bring a large pot of salted water to a boil and cook the shells according to package instructions, usually 10–12 minutes—they should be al dente. Drain and set them on a baking sheet to cool so they don’t stick together.
3. Make the garlic butter oil base. In a medium skillet, melt the butter over medium heat, add olive oil, then toss in the minced garlic. Sauté for about 1–2 minutes until fragrant but not browned—you’re aiming for a gentle sizzle that releases that heady aroma.
4. Mix the filling. In a large bowl, combine the cooked chicken, ricotta, half of the mozzarella, half of the Parmesan, lemon juice, parsley, oregano, salt, and pepper. Pour in the warm garlic butter oil (including the garlic bits) and stir everything together—this infuses every bite with that buttery, garlicky goodness.
5. Stuff the shells. Using a spoon or piping bag, fill each cooked shell generously with the chicken mixture.
6. Assemble the dish. Spread a thin layer of marinara sauce on the bottom of a baking dish, arrange the stuffed shells in a single layer, then spoon remaining marinara over the top. Sprinkle with the remaining mozzarella and Parmesan.
7. Bake. Cover with foil and bake for about 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden. Let it rest for 5 minutes before serving to let everything settle and flavors meld.

Chicken Scampi Stuffed Shells Tips for Success

• Don’t overcook the pasta shells. They’ll cook further in the oven, so aim for al dente during boiling. Overcooked shells fall apart and get mushy when baked.
• Use fresh garlic. It makes a big difference in flavor. Avoid garlic powder here because you want that fresh, punchy bite.
• Warm the butter and oil mixture well. Pouring warm garlic oil over the filling helps blend the flavors deeply instead of leaving it sharp or raw-tasting.
• Rest before serving. Giving the baked shells time to cool slightly sets the filling and prevents burning your mouth with runaway molten cheese.
• Choose quality cheeses. Fresh ricotta over container brands and authentic grated Parmesan instead of powder add real richness and texture.

Chicken Scampi Stuffed Shells Storage & Reheating

If you’re lucky enough to have leftovers (which may not happen!), cool the stuffed shells completely, then store in an airtight container in the refrigerator for up to 3 days. When reheating, cover the shells with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. This method helps to retain the creaminess of the cheeses and prevents the chicken from drying out.

If you’re in a hurry, microwaving works too, but add a little splash of water or marinara on top and cover with a microwave-safe lid or plate to keep moisture in. Reheat in short intervals, checking so the cheese doesn’t harden.

Chicken Scampi Stuffed Shells FAQ

Can I use pre-cooked rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient, flavorful shortcut and works perfectly in the filling. Just make sure to shred or chop it finely so it mixes well with the cheeses and sauce.

Is it possible to make this recipe gluten-free?

Yes, you can substitute gluten-free jumbo shells to keep this dish safe for those avoiding gluten. Just watch the cooking time closely, as gluten-free pasta can cook a bit differently and might need less time.

Can I prepare Chicken Scampi Stuffed Shells ahead of time?

Yes! You can stuff the shells and assemble the dish a day ahead, cover it tightly, and refrigerate. Bake when ready to serve—just add a few extra minutes to the baking time since it’s coming from a cold state.

What’s the best way to shred the chicken for this recipe?

Using two forks to pull apart cooked chicken breasts or thighs works well. If you want super fine pieces, you can pulse cooked chicken briefly in a food processor, but be careful not to turn it into a paste.

Can I add vegetables to the filling?

Definitely! Finely chopped spinach, mushrooms, or sun-dried tomatoes stirred into the filling add great texture and flavor. Just sauté any raw vegetables beforehand to reduce moisture and concentrate the taste.

Nutritional Information

The following nutritional information is an estimate for one serving, based on 4 servings total:

• Calories: 550
• Fat: 28g
• Protein: 38g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 6g
• Sodium: 650mg

These figures can vary based on the exact brands and amounts you use, especially with cheeses and sauces, so adjust signs accordingly if you swap ingredients.

Chicken Scampi Stuffed Shells

I hope you enjoy making this Chicken Scampi Stuffed Shells as much as I do sharing it. It’s one of those dishes that feels fancy without being complicated, and it warms you up inside. If you try it, I’d love to hear how it turned out or any tweaks you made—drop a comment or rate below. Cooking is all about making it your own, and this dish welcomes that wholeheartedly!