Cook jumbo shells according to box until al dente(just shy of fully cooked)

Mix ricotta, cream cheese, 1/2 mozzarella cheese, and garlic powder together until well combined.

Shred chicken and add to cheese mixture.

Once shells have cooled enough to handle, spoon chicken and cheese mixture into each shell so that the sides will just touch when closed.

Place shells open side up in baking pan or casserole dish side by side.

Cover with sauce remain mozzarella cheese and parmesan cheese.

Bake at 350 for 20 minutes or until cheese is melted and lightly browned