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Add the cottage cheese, shredded fat‑free cheddar, the dry mac‑and‑cheese packet, buffalo sauce, and fat‑free milk into the blender. Blend on high until the mixture is completely smooth and no lumps remain.
Pat the chicken breasts dry, then sprinkle with garlic salt, smoked paprika, and onion powder. Toss to coat evenly.
Preheat the air fryer to 375°F. Place the seasoned chicken breasts in a single layer in the basket. Air‑fry for 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Bring a large pot of salted water to a boil. Add the elbow macaroni from the packet and cook according to package directions (8‑10 minutes) until al dente. Drain, reserving 1 cup of pasta water.
In the mixing bowl, combine the cooked pasta, diced air‑fried chicken, and the blended sauce. Toss until everything is fully coated. If the sauce is too thick, add a little reserved pasta water.
Portion the mac and cheese into meal‑prep containers. Top each serving with chopped fresh chives, a drizzle of light ranch dressing, and an extra spoonful of buffalo sauce.