Description
Tender chicken pieces seasoned with a flavorful spice blend, stuffed into jumbo pasta shells, and smothered in a rich, garlicky scampi sauce. This impressive dish combines classic Italian scampi flavors with a fun, stuffed pasta presentation.
Ingredients
Scale
- Pasta and 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 (good enough to drink)
- 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
Instructions
- Season and Cook the 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.
- Prepare the Pasta: In a separate pot, boil water for the pasta shells and cook to al dente according to the package instructions. Drain, reserving 1/3 cup of pasta water for the sauce.
- Make the Scampi Sauce: In the same pan used for chicken 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. Whisk in remaining butter until melted. Add the red pepper flakes, reserved seasoning mixture, 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. Taste and adjust seasonings if needed.
- Stuff the Shells: 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.
- Sauce and Prepare for Baking: 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.
- Bake the Dish: Bake at 375 degrees for 15-20 minutes or until the cheese is melted and bubbly. Allow to cool slightly before serving.
Notes
- For best results, use a high-quality white wine that you would drink, as it significantly affects the flavor of the sauce.
- You can prepare the shells ahead of time and refrigerate before baking for a convenient make-ahead meal.
- For a lighter version, substitute half-and-half for the heavy cream.
- Garnish with additional fresh parsley and lemon wedges for a fresh, bright finish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 715
- Sugar: 3g
- Sodium: 650mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 185mg