Ingredients - 18-20 jumbo pasta shells
- ½ cup (1 stick) butter
- 1 cup half and half
- 2 cups shredded parmesan cheese (divided)
- 2 cloves garlic (crushed)
- ½ tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp kosher salt
- ½ tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¼ cup buffalo sauce
- 1 cup ricotta cheese
- 2 cups cooked & shredded chicken breasts
To prepare the alfredo sauce, add the butter to a large pot over medium-high heat. 
Once the butter is melted, add the half and half, 1 ½ cups parmesan cheese, garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne pepper and buffalo sauce. Whisk all of the ingredients together. 
Simmer on low 10-15 minutes. In a medium bowl combine the shredded chicken and ricotta cheese, add ½ cup of the buffalo alfredo sauce. 
Add half of the remaining sauce to an oven-safe dish. 
Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up. 
Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top. 
Bake 20-25 minutes. 
Now it's time to have a serious discussion. Are you one of those people that likes the crispy corner piece of lasagna or are you one of those people that like the very middle piece, no edges, no crispy noodles (that would be me!) If you're like me and prefer the "non-crispy-noodle" thing, go ahead and place a piece of foil over the dish for the last 10 minutes of cooking so that the noodles don't get crispy on the top. If you're a "I like the corner piece of crispy lasagna noodles" kind of person, go ahead and leave it uncovered to get a little crispiness on top of the noodles! 
Either way you cook it, this is one dish that you'll be coming back for seconds.. and thirds. 
Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free. Always make sure the buffalo sauce used is also gluten free (Frank's is!)Source: http://ladiesblog.net/buffalo-chicken-alfredo-stuffed-shells.html
