Place a large pot of water on to boil. Cook Pasta Shells (0.5 pound) al dente -- I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.
Dice Chicken (1.5 pound) (or shred if you're using roast chicken) and set aside.
Combine Garlic (2 clove), Lemon (1), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (to taste), Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Parsley (1/2 cup), White Wine (2/3 cup), Chicken Stock (1/2 cup), Olive Oil (1/4 cup), and Lemon (2 tablespoon) in a bowl and whisk to blend.
Preheat the oven to 350 degrees F (180 degrees C).
Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.
Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.