Preheat oven to 350F. Spread 1/4 cup of Alfredo Sauce on the bottom of a 9x13 baking dish.
Prepare pasta shells according to package instructions until al dente.
While pasta is cooking make the filling.
In a large bowl, combine ricotta, 1 cup mozzarella, parmesan cheese, cooked chicken, italian seasoning, garlic powder, salt and pepper.
Drain pasta and let it cool.
Fill pasta shells with ricotta filling and place in prepared baking dish.
Top the pasta with the rest of the alfredo sauce, 1 cup mozzarella cheese and crumbled bacon.
Bake uncovered for 25 minutes or until bubbly.