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Wrap the chicken, garlic cloves, oil and pinch of salt in foil and place in slow cooker. Cook on high for 2-3 hours or low for 3-4 hours.
Cook the pasta to 50% of the time on the box and reserve about ½ cup of the pasta water.
Make the 3 cheese alfredo sauce by blending the cottage cheese, cream cheese, parmigiano reggiano, Asiago and milk. Season with salt and pepper.
Combine the cooked chicken, pasta and alfredo sauce. Cover and let sit for 15-20 minutes.
Divide the mixture into 10 equal sized containers and store in the freezer. To reheat, microwave for about 4 minutes and add 2-3 tablespoons of milk if the sauce has absorbed during reheating.