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Add diced chicken, 80g buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and 200ml water to slow cooker
Cook on high for 3-4 hours or low for 6-8 hours
Add undercooked pasta (cooked 50% of package time) to the slow cooker
In a separate bowl, combine 600g cottage cheese, 150g cream cheese, 40g parmigiano reggiano, 50g cheddar powder, 120g buffalo sauce, 60g honey, and 300ml milk
Mix the cheese mixture until completely combined and add to slow cooker
If too thick, add 100-200ml water to ensure pasta cooks through
Cook for 15-20 minutes until pasta is fully cooked
Divide into 10 equal sized containers and store in freezer
Microwave for approximately 4 minutes to reheat