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Start by placing the chicken breasts in the Crock Pot.
Add the diced yellow onions on top of the chicken.
Incorporate the garlic paste, ginger paste, and tomato paste, each in three tablespoons.
Add the light butter to the mixture.
Pour in the fire roasted crushed tomatoes and the water.
Sprinkle in the seasonings: paprika, garam masala, cumin, coriander, cayenne, salt, black pepper, chicken bouillon, and the zero calorie sweetener.
Stir in the cornstarch and mix everything well.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, preferably 4 hours on high.
While the chicken cooks, blend together the cottage cheese, Greek yogurt, and fat-free milk in a blender for about 1 minute and 30 seconds, then set aside.
Prepare the protein pasta according to the package instructions.
Once the chicken is fully cooked, shred it using two forks.
Combine the cooked noodles and the blended sauce with the shredded chicken, mixing thoroughly.
Finally, divide the mixture evenly into 12 containers.