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Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet.
For filling, toss chicken with Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.
In a large bowl, mix cheeses, milk, parsley and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Fold in chicken mixture.
Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-½ tablespoons cheese mixture; place over sauce. Top with remaining 2 cups sauce and remaining cheeses (dish will be full).
Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.