Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook them until they’re just al dente. Overcooking can make them harder to handle, so keep an eye on the time. Once done, drain the shells and lay them out on a baking sheet to cool, ensuring they don’t stick together.

While the pasta is cooling, shred the rotisserie chicken and place it in a large mixing bowl. Add the softened cream cheese, ranch seasoning, buffalo sauce, half of the shredded mozzarella, and black pepper. Stir everything together until you have a smooth and creamy mixture packed with flavor.

Carefully open each pasta shell and spoon the creamy chicken filling inside. Be generous with the filling, but don’t overstuff. Place the shells, seam-side up, into a greased baking dish. Arrange them close enough to stay upright, but avoid overlapping.

Sprinkle the remaining mozzarella cheese and white cheddar over the stuffed shells. Bake in the preheated oven for about 15–20 minutes, or until the cheese is melted, bubbly, and golden-brown on top. The aroma alone will have everyone rushing to the table!

Once done baking, drizzle ranch dressing and extra buffalo sauce over the shells. Sprinkle with chopped parsley or chives to add a pop of color, and serve hot. This is comfort food at its finest!