Dice 900g (32oz) chicken breast into evenly sized chunks, then place into a slow cooker along with 1 tablespoon salt, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, 1 tsp Italian seasoning, and 30g (2 tablespoons) butter; mix until evenly coated.
Wrap a handful of garlic cloves in foil with 5g (1 tsp) oil and a pinch of salt. Place the foil in the slow cooker with chicken.
Cover and cook on high for 2–3 hours or on low for 3–4 hours.
When the chicken is nearly done, cook 672g (24 oz) pasta for half of the time stated on the package, reserve 120g (½ cup) of pasta water before draining.
Blend 800g (3 ½ cups) 2% cottage cheese, 120g (½ cup) ⅓ fat cream cheese, 120g (1 ½ cups) grated Parmigiano Reggiano, 60g (¾ cup) grated Asiago, and 360g (1 ½ cups) 1% milk until smooth; season with salt and pepper to taste.
When the chicken is done, remove the foil packet, shred the chicken directly in the cooker, break up the roasted garlic cloves in the slow cooker, and stir to distribute.
Place the half-cooked pasta, reserved pasta water, and the blended three-cheese Alfredo sauce in the slow cooker with the chicken. Mix, cover, and cook on high for 15–20 minutes, just until the pasta is fully cooked and the sauce is thick.
Divide the finished Alfredo equally among ten servings. Enjoy, then freeze your leftovers! Microwave 3-4 minutes to reheat.
