Pesto Chicken Stuffed Shells

12 jumbo shells
4 oz light cream cheese, softened
1 cup shredded Parmesan cheese, plus 1/4 cup for topping
3 tbsp pesto
1 can shredded chicken
1 tsp minced garlic
salt and pepper, to taste
olive oil, for brushing

Preheat oven to 350.
Boil the shells according to the package directions.
In a medium bowl, combine the cream cheese, 1 cup Parmesan cheese, pesto, chicken, garlic, salt, and pepper.
Stir until thoroughly combined.
Drain the pasta, and place in a baking dish.
Use a small ice cream scoop to stuff the shells with the filling.
Brush the bottom and sides of each shell with olive oil, to keep them from drying out while baking.
Top the shells with the remaining Parmesan cheese, and bake for 30 minutes, or until the cheese is bubbling.