Chicken and cheese stuffed shells with alfredo sauce

1 box big shell pasta
1 jar favorite alfredo sauce
1 lb chicken breast
3 cups ricotta cheese
1 cup parmesan cheese plus some for topping
1 lemon juced and zested
1 tbs garlic powder
salt and pepper
lemon rosemary rub(I use Pampered chefs blend)

preheat oven to 350 boil pasta just until softened. In a large skillet saute' chicken in olive oil and season with garlic powder,salt,pepper,and lemon rosemary rub. Brown and set aside. In a medium bowl add ricotta and 1cup parmesan cheese,salt, pepper, lemon zest and juice mix to combine. When shells are done stuff with cheese then chicken put in a 13by 9 inch pan cover with alfredo sauce and top with parmesan cheese, cover with foil and bake 30-35  minutes until cooked thru and bubbly.