1. Bring a large pot of salted water to a boil and cook jumbo shells until al dente, about 9–10 minutes, then drain and rinse under cold water.

2. In a saucepan over medium-low heat, melt butter and sauté minced garlic until fragrant, then stir in heavy cream and gradually whisk in half of the Parmesan until smooth.

3. Combine shredded chicken, one cup of mozzarella, and one-third of the Alfredo sauce in a bowl, stirring until evenly coated and creamy.

4. Arrange cooked shells open-side up in a lightly greased baking dish and spoon the chicken mixture into each shell.

5. Pour remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.

6. Bake uncovered at 375°F for 20–25 minutes until the cheese is bubbly and lightly golden, then let rest for 5 minutes and garnish with chopped parsley.