Season chicken breast with 1 Tbsp salt, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp black pepper
Wrap garlic cloves in foil with 5g oil and a pinch of salt
Place seasoned chicken and foil-wrapped garlic in slow cooker
Cook on High for 2-3 hours or Low for 3-4 hours
Cook 672g pasta to 50% of the time listed on box and reserve approximately ½ cup pasta water
Blend 800g cottage cheese, 120g cream cheese, 120g parmigiano reggiano, 60g Asiago, and 360ml milk together
Season sauce with salt and pepper to taste
Combine cooked chicken, pasta, and sauce
Cover and let sit for 15-20 minutes
Divide into 10 equal portions and store in freezer containers
To reheat, microwave for approximately 4 minutes and add 2-3 tablespoons of milk if needed
