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Prepare the chicken by dicing 960g of skinless and boneless chicken breast
Season the chicken with garlic powder, onion powder, Italian herb seasoning, salt, and black pepper
Dice the onion and garlic cloves
Cook the pasta to only halfway through to prevent overcooking
Blend together 500g cottage cheese, 50g light cream cheese, 100ml milk, 45g Parmesan cheese, and 1 tsp Italian herb seasoning until smooth and creamy
If the Alfredo sauce is too thick, add more milk until reaching desired consistency
Cook the seasoned chicken with diced onion and garlic cloves
Add 250ml chicken stock to the chicken
Combine the cooked pasta with the chicken mixture
Mix in the Alfredo sauce and 90g grated Parmesan cheese
For reheating: store in freezer, add a drop of milk, microwave for 4-6 minutes, stirring every 45 seconds until creamy and warm