Preheat your oven to 375°F (190°C) and prepare a greased 9x13 inch baking dish.

Cook jumbo pasta shells in boiling salted water according to package instructions until al dente, about 9-11 minutes. Drain and rinse with cold water.

In a mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, ricotta cheese, garlic powder, and half of the shredded cheese. Mix until smooth.

Gently fold in the ranch or blue cheese dressing to the filling mixture and adjust flavors to taste.

Stuff each cooled shell with the creamy chicken mixture, arranging them in a single layer in the baking dish.

Spread any remaining filling over the top of the stuffed shells and sprinkle with remaining shredded cheese.

Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil for the last 5-7 minutes for a crispy top.

Let the dish sit for a few minutes before serving, optionally garnishing with chopped green onions or parsley.