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Step 1: Boil 1 box of jumbo pasta shells in heavily salted water. Follow directions as written on box. Set shells aside once cooking is complete.
Step 2: Season the chicken breasts with the following: 1 tsp creole seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 2 tbsp olive oil
Step 3: Sauté chicken breasts in butter on both sides. Using a ThermoPro TP511 to check, cook until the internal temperature reaches 165°F (74°C).
Step 4: Chop chicken breasts into small pieces and add to a bowl with ricotta cheese, shredded mozzarella, and Italian-blend cheese. Also add: 1 tsp creole seasoning 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp smoked paprika Mix well.
Step 5: Mix two large eggs in a bowl.
Step 6: Add 1 cup of all-purpose flour to a bowl along with: 1 1/2 tbsp creole seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp black pepper 1 tsp smoked paprika Mix well.
Step 7: Add 1 cup of Italian breadcrumbs to a bowl.
Step 8: Put a spoonful of chicken mixture in a cooked shell. Cover with another cooked shell and tuck in the ends so that your mixture will stay in.
Step 9: Coat shells in a successive mixture of flour, eggs, and Italian breadcrumbs. Repeat for each shell.
Step 10: Heat vegetable oil in a skillet to 375°F (191°C) and fry shells on both sides until golden brown. Dip in marinara sauce and enjoy! 
