Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente, about 9-11 minutes. Drain and set aside on a clean kitchen towel to cool slightly.

In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Mix until smooth and creamy.

Gently fold in the ranch dressing into the chicken mixture until fully combined.

Scoop a generous amount of the creamy filling into each cooked pasta shell.

Grease a 9x13-inch baking dish and arrange the filled pasta shells in a single layer.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Let cool slightly, then garnish with additional shredded cheese or freshly chopped green onions and serve warm.