Preparation

Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
Drain the pasta
Preheat the oven to 350*
Lightly spray a 9×13 pan with nonstick spray

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