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Bring a large pot of water to a boil. Add 4 ½ teaspoons salt and pasta shells to water and boil, stirring occasionally, 9 minutes, Drain and set aside.
Preheat the oven to 375 degrees F (190 degrees C). Combine chicken, ricotta, basil, spinach, ¾ cup grated Parmesan cheese, ½ teaspoon pepper, garlic powder and remaining salt in a large bowl and mix well. Stir in egg. Divide filling evenly among pasta shells.
Coat bottom of a 9x13-inch casserole dish with olive oil. Spread ½ cup Alfredo sauce along bottom of dish. Fill dish with stuffed shells and top with remaining sauce, shredded cheese and remaining Parmesan and pepper. Cover with foil.
Bake in the preheated oven for 25 minutes. Uncover and bake until bubbly, 10 to 15 minutes more.
Turn the oven to broil on High. Broil until lightly browned on top, 3 to 4 minutes. Let stand for 5 to 10 minutes before serving.