Preheat oven to 350 degrees.
Cook pasta in salted water to al dente. Drain and return to pot.
Add butter and cream cheese and stir until melted and blended in.
Stir in cottage cheese, sour cream, seasoned salt, pepper, garlic powder and Italian seasoning.
Transfer to a greased 9x13-inch baking dish.
Spread the chicken evenly over the pasta.
Pour alfredo sauce over the chicken.
Arrange provolone slices on top and sprinkle with mozzarella, cheddar, and Parmesan cheese.
Bake uncovered for 35 minutes or until hot and bubbly.