Creamy Chicken Scampi Stuffed Shells

Lemon-garlic chicken, melty cheese, and velvety scampi sauce all baked into tender pasta shells. This might be the most comforting pasta dish you’ll ever make. Quick, cheesy, elegant—weeknight dinner goals!

Creamy Chicken Scampi Stuffed Shells

Bold scampi flavors meet cheesy comfort in these unforgettable stuffed shells.

 Ingredients
For the Chicken:
1 lb boneless skinless chicken breasts, diced small
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & black pepper, to taste

For the Scampi Sauce:
2 tbsp butter
4 cloves garlic, minced
½ cup dry white wine (or sub chicken broth)
2 tbsp lemon juice
¾ cup chicken stock
1 cup heavy cream
1 tsp Italian seasoning
1 tsp lemon zest
½ tsp red pepper flakes (optional, for heat)
⅓ cup grated parmesan cheese
2 tbsp chopped fresh parsley
¼ cup reserved pasta water

Pasta & Assembly:
18–20 jumbo pasta shells, cooked al dente
1½ cups shredded mozzarella cheese, divided
¼ cup parmesan, for topping
Chopped parsley & lemon zest, for garnish (optional)

 Instructions
1. Cook the Chicken:
In a skillet, heat olive oil over medium heat.

Season diced chicken with garlic powder, onion powder, paprika, salt, and pepper.

Cook until chicken is no longer pink, about 6–8 minutes.

Add butter and garlic, scraping up the brown bits with a wooden spoon.

2. Make the Sauce:
Pour in the white wine and simmer for 2–3 minutes to reduce.

Add lemon juice, chicken stock, cream, Italian seasoning, lemon zest, and red pepper flakes.

Stir and simmer on medium-low heat for 5 minutes, until slightly thickened.

Stir in parmesan cheese, parsley, and pasta water. Let it gently bubble for another minute.

Remove half of the sauce and set it aside.

3. Mix the Filling:
Add 1 cup shredded mozzarella cheese to the chicken in the skillet. Stir until creamy and thick. Let cool slightly.

4. Stuff the Shells:
Preheat oven to 375°F (190°C).

Spoon a little reserved sauce into the bottom of a 9×13-inch baking dish.

Fill each cooked shell with the creamy chicken mixture and arrange in the baking dish.

5. Bake:
Pour the remaining sauce evenly over the shells, making sure it gets into every crevice.

Top with ½ cup mozzarella and ¼ cup parmesan.

Bake uncovered for 15 minutes, until cheese is bubbly and golden.

6. Serve:
Garnish with chopped parsley and extra lemon zest, if desired.

Serve hot and prepare to fall in love.