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Combine chicken breast, tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and 15g parmigiano reggiano in a slow cooker.
Cook on High for 2-3 hours or Low for 3-4 hours.
Cook pasta to 50% (half the time shown on the box).
Blend cottage cheese for 2-3 minutes until smooth.
In a separate bowl, combine blended cottage cheese, fat free milk, ⅓ fat cream cheese, 150g parmigiano reggiano, and optional white miso. Season with salt and pepper to taste.
Combine cooked pasta with the chicken mixture from the slow cooker.
Add the cottage cheese mixture and stir to combine.
Top with chopped basil.