Begin by bringing a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook until al dente, about 9–11 minutes. Stir occasionally to prevent sticking. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry.

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, pour in 2 cups of heavy cream and stir gently to combine, allowing the mixture to simmer without boiling for about 5 minutes. The sauce should thicken slightly. Keep an eye on it, stirring often to prevent burning, until it achieves a smooth, creamy consistency.

In a mixing bowl, combine 2 cups of cooked chicken, 1.5 cups of ricotta cheese, and 1 cup of mozzarella cheese. Mix thoroughly until all ingredients are evenly distributed and the filling is creamy.

Take each cooled jumbo pasta shell and carefully spoon the chicken and cheese filling into it, ensuring they are generously filled but not overstuffed. Repeat this process until all the shells are filled. Once completed, arrange the stuffed shells snugly in a greased baking dish, leaving a bit of space between each shell for even cooking.

Pour the warm Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring they are well coated. Be generous, as the sauce adds immense flavor and moisture. Next, sprinkle a layer of crushed pretzel crumble over the top.

Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the tops are golden brown and bubbly.

Once baked, let the dish rest for 5 minutes. Drizzle hot honey over the top, allowing it to cascade into the crevices of the stuffed shells. Serve warm.