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Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.
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Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.
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Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.
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In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper.
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Stir in chicken and remove from heat.
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Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.
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Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.