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Preheat oven to 375°F (190°C). Cook shells in salted boiling water until al dente. Drain and cool on a baking sheet.
In a skillet, heat olive oil over medium heat. Add ground chicken, garlic, herbs, red pepper flakes, salt, and pepper. Cook until browned and fully cooked through. Let cool slightly.
In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, spinach, and cooked chicken. Stir until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Fill each shell with the chicken-ricotta mixture and place in the dish.
Spoon remaining marinara over the shells and sprinkle with remaining mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
Let rest for 5 minutes. Garnish with fresh basil or parsley and serve warm.