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Cook the chicken breast, tomatoes, tomato paste, garlic, salt, Italian seasoning, black pepper, onion powder, and chili flakes in a slow cooker on high for 2-3 hours or low for 3-4 hours.
Shred the cooked chicken and add it to the pasta that has been cooked to 50% of the time shown on the box.
Add the cottage cheese, milk, cream cheese, and 150g of parmigiano reggiano to the pasta and chicken mixture. Mix well and let it cook for 15 minutes.
Stir in the white miso (optional) and season with salt and pepper to taste.
Top with chopped basil.