Begin by boiling a large pot of salted water and add your chickpea pasta. Cook according to the package instructions until it's just al dente, usually around 8-10 minutes.

While the pasta cooks, season the chicken tenders with salt, pepper, and a butter seasoning blend. Preheat your air fryer to 400°F and cook the chicken for about 15 minutes, flipping halfway.

Next, steam the broccoli until it’s vibrant green and tender, about 3-5 minutes using a microwave-safe dish covered with a lid.

In a large mixing bowl, combine the cooked chicken, drained chickpea pasta, and tender broccoli. Pour in your alfredo sauce and gently stir until well-coated.

Preheat your oven to 400°F. Pour the mixed ingredients into a 9 x 11 casserole dish, spread evenly and top with mozzarella cheese.

Bake for about 20 minutes, or until the cheese is melted and bubbly with golden edges.

After baking, allow your high protein chicken alfredo to rest for about 5-10 minutes before serving.