Cook the chicken. Heat the olive oil in a skillet over high heat. Add the ground chicken and sauté for 6–7 minutes, until browned on all sides.

Add the onion. Stir in the chopped onion and cook for another 4–5 minutes, stirring regularly, until softened. Season with salt and pepper, then remove the skillet from the heat.

Prepare the filling. Allow the chicken mixture to cool slightly. Add the chopped parsley and 4 tablespoons of the shredded cheese, then stir to combine.

Cook the pasta shells. Bring a large pot of salted water to a boil. Cook the shells for 2 minutes less than the package instructions recommend, so they remain firm enough to fill. Carefully remove them to avoid breaking, then rinse with cool water to stop the cooking process.

Prepare the baking dish. Lightly grease the baking dish with olive oil. Pour in ½ cup of the heavy cream and sprinkle with half of the remaining shredded cheese.

Stuff the shells. Fill each pasta shell with the ground chicken mixture and arrange them close together in the prepared baking dish.

Add the cream and cheese. Pour the remaining heavy cream evenly over the stuffed shells and sprinkle with the remaining cheese.

Bake. Preheat the oven to 350°F (180°C), using the convection setting. Bake on the middle rack for about 30 minutes, until the cheese is melted and the top is lightly golden.

Serve. Serve the stuffed shells hot, while the sauce is still creamy and the pasta is juicy.