Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions, 7-10 minutes, until al dente. Drain and rinse with cold water, then set aside.

Prepare Chicken: Season chicken tenders with salt, pepper, and Italian seasoning. Preheat air fryer to 400°F and cook chicken for 15 minutes, flipping halfway, until golden brown and cooked through. Chop into bite-sized pieces.

Steam Broccoli: Trim broccoli into small florets. Steam in a microwave-safe dish with a splash of water for about 3-4 minutes until tender. Alternatively, roast at 400°F for a similar timeframe and chop into smaller pieces.

Combine Ingredients: In a large bowl, combine the cooked chickpea pasta, chopped chicken, steamed broccoli, and alfredo sauce. Mix thoroughly.

Assemble and Bake: Transfer the mixture into a greased casserole dish, spreading it evenly. If desired, sprinkle mozzarella cheese on top. Preheat oven to 400°F and bake for about 20 minutes until cheese is melted and bubbly.