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Boil the jumbo pasta shells in salted water until al dente, then drain and set aside.
Pat the chicken dry, then season with garlic powder, paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes until golden brown and fully cooked.
Lower the heat, then add butter and minced garlic. Toss the chicken in the garlic butter until glossy and flavorful.
In a bowl, mix the cooked chicken with mozzarella, Parmesan, and ricotta if using.
Stuff each pasta shell with the creamy garlic butter chicken filling.
In the same skillet, pour in chicken broth and heavy cream, then stir until warm.
Add Parmesan cheese and a little mozzarella, then simmer until the sauce becomes creamy and smooth.
Place the stuffed shells in the sauce and spoon extra sauce over the top.
Cover and bake at 375°F for 12–15 minutes, or simmer on the stovetop until hot and creamy.
Garnish with chopped parsley, extra Parmesan, black pepper, and chili flakes if desired.