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Merge the sophistication of scampi with the heartiness of filled shells in this inventive spin on two beloved dishes. Every shell delivers juicy chicken bathed in a sumptuous white wine and citrus sauce, finished with perfectly gooey cheese for a dinner that's both striking and doable.
One night when I couldn't decide between something cozy and something fancy, I threw together scampi sauce with stuffed shells. I was amazed at how the shells caught all that delicious sauce while keeping the chicken inside nice and moist.
Key Ingredients
- Jumbo Pasta Shells: Need the big ones for stuffing
- Chicken Tenders: Keep juicy when cooked
- Fresh Garlic: Can't skip this for true scampi taste
- Good White Wine: Forms the foundation of your sauce
- Fresh Lemon: You'll want both juice and zest
- Heavy Cream: Gives that velvety texture
- Three Cheeses: Each brings something different to the table
- Fresh Parsley: Adds color and freshness at the end
Step-By-Step Guide
- Shell Preparation (15 minutes):
- Get a big pot of water boiling. Throw in plenty of salt. Cook those shells just short of al dente. They'll finish up in the oven later. Drain and let them cool a bit. Be gentle so they don't rip.
- Chicken and Sauce Creation (20 minutes):
- Cut chicken into tiny, even chunks. Add lots of seasoning. Cook until barely done. Take it out and save it. Drop butter in the same pan. Cook garlic until you can smell it. Pour in wine and cook down halfway. Stir in cream and spices. Let it bubble until thick.
- Filling Assembly (10 minutes):
- Toss chicken with some of your cheese. Add a splash of sauce to the mix. Taste and add salt if needed. Cool it a little before handling. Spread some sauce on the bottom of your baking dish. Stuff each shell carefully. Place them in the dish.
- Final Baking (15-20 minutes):
- Drizzle remaining sauce over everything. Sprinkle all that cheese on top. Cover loosely with foil. Bake till it's bubbling. Take off the foil to get some color. Rest a few minutes before digging in.
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I figured out the trick to amazing stuffed shells when I started letting the pasta cool just enough to handle comfortably. Too cold and they won't bend right, too hot and you'll end up with torn shells.
Expert Cooking Advice
- Boil a few extra shells in case some tear
- Shred your cheese right before using it
- Save some pasta water to thin sauce if needed
- Let cream warm up before adding to prevent splitting
Prep-Ahead Options
- Get shells cooked and filled a day early
- Make sauce but store it separately
- Keep stuffed shells covered in your fridge
- Let sit on counter before baking
- Pour sauce on just as you're ready to bake
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Tasty Companions
- Fresh green salad
- Oven-roasted asparagus
- Buttery garlic bread
- Chilled Pinot Grigio
Tasty Twists
- Swap chicken for shrimp
- Mix up your cheese selection
- Tuck some spinach into the filling
- Mix in chopped sun-dried tomatoes
- Go for hot Italian sausage instead
These Chicken Scampi Stuffed Shells show how blending two favorites can make something that tops the originals. Served at a dinner party or just a Tuesday night, it brings together fancy scampi flavors with cozy stuffed shells. Whenever I cook this dish, I'm reminded that the most unforgettable meals often come from mixing things up a bit.
Frequently Asked Questions
- → Which white wine works best?
- Pick a dry white wine you’d drink—it’ll make the sauce rich and flavorful.
- → Can I switch up the cheeses?
- Absolutely! Try mixing monterey jack, cheddar, or mozzarella to your liking.
- → What’s the deal with pasta water?
- Starchy pasta water makes the sauce extra smooth and creamy.
- → Is it OK to prep in advance?
- Yes, you can fill the shells early, but save the sauce and baking for just before eating.
- → Why keep some seasoning for later?
- Using leftover seasoning boosts the flavor in the scampi sauce.