Cook chicken on high for 2-3 hours or low for 3-4 hours
Add ~½ cup pasta water to cooked pasta
Blend together the alfredo sauce ingredients: 800g 2% blended cottage cheese, 120g ⅓ fat cream cheese, 120g parmigiano reggiano, 240ml milk, salt & pepper to taste
Cook the alfredo sauce for 15-20 minutes
Allocate to 10 equal sized containers, store in the freezer
Microwave for ~4 minutes to reheat, add 2-3 tablespoons of milk if sauce absorbs during reheat