Three Cheese Chicken Alfredo

Add diced chicken breast to the slow cooker. Season with salt, garlic powder, onion powder, and black pepper. Add butter and mix to combine.

On a piece of aluminum foil, combine peeled garlic cloves, a drizzle of olive oil, and a pinch of salt. Wrap into a tight packet.

Place the foil packet of garlic into the slow cooker next to the chicken.

Cover and cook on high for 2-3 hours or on low for 3-4 hours.

While the chicken cooks, prepare the sauce. In a blender, combine cottage cheese, cream cheese, Parmigiano-Reggiano, Asiago, milk, and salt and pepper to taste. Blend until completely smooth.

Once the chicken is cooked, remove the garlic packet. Shred the chicken directly in the slow cooker.

Unwrap the roasted garlic and add it to the shredded chicken. Mash the soft garlic cloves with a fork and mix them in.

Cook pasta until it's about 50% done (very al dente). Before draining, reserve about 1/2 cup of the starchy pasta water.

Add the half-cooked pasta to the slow cooker with the chicken. Pour the blended cheese sauce over the top.

Mix everything together thoroughly. Stir in the reserved pasta water to help create a creamy sauce.

Cover the slow cooker and cook on high for another 15-20 minutes, until the pasta is fully cooked and the sauce has thickened.

Serve immediately or portion into containers for meal prep.