Cook chicken breast on high for 2-3 hours or low for 5-6 hours with adobo sauce, minced chipotle peppers, garlic, onion, chicken bouillon, and water.
Cook pasta to 50%.
Blend cottage cheese, cream cheese, parmigiano reggiano, mozzarella, honey, and milk.
Add pasta water to the blended sauce.
Cook the sauce for 15-20 minutes.
Combine chicken and pasta with the sauce.
Top with chives.
Allocate to 10 equal sized containers.
Store in the freezer.
Microwave for ~4 minutes to reheat.
