Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a rolling boil.
2. Add the jumbo pasta shells and cook 1-2 minutes less than package directions (they will finish cooking in the oven).
3. Drain and rinse under cold water to stop cooking. Set aside.

Step 2: Prepare the Buffalo Chicken Filling

1. In a large bowl, combine shredded chicken, cream cheese, buffalo sauce, shredded cheddar cheese, ranch dressing, and seasonings.
2. Mix until the ingredients are well incorporated and creamy.

Step 3: Make the Creamy Buffalo Sauce

1. In a saucepan over medium heat, warm the heavy cream until it starts to simmer.
2. Stir in buffalo sauce, mozzarella cheese, garlic powder, and smoked paprika.
3. Cook for 2-3 minutes until smooth and creamy. Remove from heat.

Step 4: Assemble the Pasta Shells

1. Preheat oven to 375°F (190°C).
2. Fill each cooked pasta shell with the buffalo chicken mixture.
3. Arrange the stuffed shells in a greased 9×13-inch baking dish.
4. Pour the creamy buffalo sauce evenly over the shells.

Step 5: Bake to Perfection

1. Sprinkle extra shredded cheese over the top.
2. Cover with foil and bake for 20 minutes.
3. Remove foil and broil for 5 minutes until the cheese is bubbly and golden.

Step 6: Garnish and Serve

1. Let the pasta cool for a few minutes before serving.
2. Garnish with chopped parsley, green onions, and blue cheese crumbles.
3. Drizzle with extra buffalo sauce for an added kick