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Prepare the Alfredo sauce by blending 500g low fat cottage cheese, 50g light cream cheese, 100ml milk, 45g Parmesan cheese, and 1 tsp Italian herb seasoning until smooth and creamy, adding more milk if needed for desired consistency
Season the 960g diced chicken breast with garlic powder, onion powder, Italian herb seasoning, salt, and black pepper
Cook the chicken with diced onion and garlic cloves until cooked through
Add 250ml chicken stock and 90g grated Parmesan cheese to the chicken
Cook the pasta to only halfway done to prevent overcooking in the slow cooker
Combine the cooked pasta with the chicken mixture and Alfredo sauce
Cook in slow cooker until pasta is fully cooked and flavors are combined
For reheating: store in freezer, add a drop of milk to container, microwave for 4-6 minutes, stirring every 45 seconds and adding more milk as needed until creamy and warm