Cook the pasta shells in boiling water, drain and set aside to cool.
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.