Chicken Alfredo Stuffed Shells

25 large pasta shells
6 Tbsp. butter
1 cup heavy cream
1 1/4 cups freshly grated Parmesan cheese, divided
1 cup freshly grated mozzarella cheese
1/2 cup freshly grated Romano cheese
1 1/2 cups ricotta cheese 
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. dried parsley
1/4 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cooked and shredded
Fresh basil for serving

Cook pasta according to package directions. Drain water and lay on a flat surface to dry and cool. 

Melt butter in a saucepan over medium heat. Add cream and bring to a gentle boil. Remove from heat and stir in 3/4 cup Parmesan cheese. Set aside. 

Preheat oven to 350º. 

Combine mozzarella, Romano and remaining Parmesan. Reserve about 1/3 cup for topping. In a large bowl, combine cheese mixture, ricotta cheese, egg, salt, pepper, parsley and garlic powder. Stir in shredded chicken. Spoon half of the sauce into the bottom of a 9 x 13-inch baking dish sprayed with cooking spray. Stuff shells with chicken mixture and arrange in a single layer. Spoon remaining sauce over shells. Sprinkle with reserved cheese. Bake for 15 to 20 minutes, or until cheese is lightly browned and bubbly. Garnish with fresh basil.