In a large mixing bowl, combine shredded chicken and buffalo sauce, ensuring every piece is coated.

Add ricotta, mozzarella, and cream cheese to the mixture. Sprinkle in garlic powder and ranch dressing, then stir everything together until creamy.

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, usually about 9-12 minutes. Drain and rinse under cold water.

Allow cooked shells to cool slightly, then fill each shell with the buffalo chicken mixture and arrange in a greased baking dish.

Preheat oven to 375°F (190°C), cover the baking dish with foil, and bake for 25 minutes. Remove foil for the last few minutes for a golden finish.