Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the pasta shells until just al dente, about 8-10 minutes. Drain and set aside.

In a mixing bowl, combine the shredded chicken with buffalo sauce, ricotta, mozzarella, cream cheese, and garlic powder. Mix until well combined.

Fold in the ranch dressing until evenly distributed.

Stuff each shell with the buffalo chicken filling, being careful not to overstuff.

Place the filled shells in a greased baking dish in a single layer.

Cover with aluminum foil and bake for 25 minutes or until edges are bubbly and cheese is melted.

Let cool for 5 minutes before serving. Garnish with chopped green onions.