For the Pasta:

1. 1. Preheat your oven to 375°F (190°C) and grease a baking dish with nonstick cooking spray.
2. 2. Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

For the Filling:

1. 3. While the pasta cooks, season chicken breasts with salt and pepper. In a skillet over medium heat with a splash of olive oil, cook until golden brown and cooked through (about 6-7 minutes per side). Let cool before shredding.
2. 4. In a bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, minced garlic, Parmesan cheese, and black pepper. Mix until well combined.

For Assembly:

1. 5. Fill each jumbo shell with about two tablespoons of the chicken-cheese mixture. Arrange stuffed shells snugly in the greased baking dish.
2. 6. Drizzle Alfredo sauce generously over the stuffed shells and top with remaining mozzarella cheese.
3. 7. Bake in the preheated oven for about 25 minutes or until bubbly and golden brown.