Preheat oven to 350 F degrees.
Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
Add Land O Lakes® Butter with Canola Oil to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.