1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish with olive oil.

2. Cook jumbo pasta shells in salted boiling water until al dente, drain, toss with olive oil, and set aside.

3. In a bowl combine shredded chicken, softened cream cheese, half of the mozzarella, half of the parmesan, minced garlic, italian seasoning, salt, and pepper.

4. Spread a thin layer of alfredo sauce on the bottom of the prepared baking dish.

5. Fill each pasta shell with the chicken mixture and arrange them seam side up in the dish.

6. Pour remaining alfredo sauce evenly over the filled shells.

7. Sprinkle the remaining mozzarella and parmesan cheese on top.

8. Cover the dish with foil and bake for 20 minutes.

9. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden.

10. Let the stuffed shells rest for 5 minutes before serving and garnish with chopped parsley.