Preheat oven to 375°F (190°C) and grease a 9x9 inch baking dish. Cook pasta 1-2 minutes less than package directions (usually 6-8 minutes for chickpea pasta). Drain and set aside.

In a large 12-inch skillet, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink in the center and internal temperature reaches 165°F, about 5-7 minutes. Add broccoli and cook for another 3-4 minutes until slightly tender.

In a blender, combine cottage cheese, Greek yogurt, Parmesan cheese, garlic, chicken broth, milk, Italian seasoning, salt, and pepper. Blend on high for 45-60 seconds until completely smooth, stopping to scrape down sides if needed.

Pour the sauce over the chicken and broccoli mixture. Add the cooked pasta and stir to combine evenly.

Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese in an even layer.

Bake for 20-25 minutes, until bubbly around the edges and the cheese is melted with golden spots on top.

Let cool for 5 minutes before serving.