Preheat oven to 350 degrees F.
Bring a pot of water to boil.
Boil shells according to package directions.
Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon, and egg and stir well to fully combine.
Season with salt and pepper.
Fold in shredded chicken and 1 cup of mozzarella cheese.
Set mixture aside.
To make the alfredo sauce:
Melt butter in a medium saucepan over medium heat.
Add garlic and cook for 1 minute.
Add heavy cream and milk and stir to combine.
Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
Season with salt and pepper, and add Parmesan cheese, stirring well to combine.
Let cook over medium heat for another 4-5 minutes.