1. Preheat the oven to 375°F.

2. Grease a 9×13 inch baking dish.

3. Cook pasta shells in salted boiling water until al dente then drain and toss with olive oil.

4. In a bowl mix chicken, cream cheese, one cup of mozzarella, half the parmesan, and italian seasoning then season with salt and pepper.

5. In a saucepan melt butter over medium heat and add garlic, sautéing until fragrant.

6. Whisk in heavy cream and cook until slightly thickened then stir in remaining parmesan.

7. Spread a thin layer of alfredo sauce in the baking dish.

8. Fill each shell with the chicken mixture and arrange them in the dish.

9. Pour the remaining alfredo sauce over the shells and sprinkle with remaining mozzarella.

10. Cover with foil and bake for 20 minutes.

11. Remove the foil and bake for an additional 10 to 15 minutes until the top is golden and bubbly.

12. Let rest for a few minutes then garnish with parsley before serving.