Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, ensuring it remains al dente.
While the pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked through.
In a high-speed blender, combine the cottage cheese, almond milk, garlic powder, onion powder, sea salt, and black pepper; blend until completely smooth and creamy.
Steam or blanch the finely chopped broccoli florets for 2 minutes until bright green and slightly tender.
In a large mixing bowl, combine the cooked pasta, sautéed chicken, steamed broccoli, and the blended cottage cheese sauce.
Fold in half of the shredded cheddar and Gruyere cheese until the mixture is well incorporated.
Transfer the mixture to the prepared baking dish and top evenly with the remaining cheddar, Gruyere, and the grated Parmesan cheese.
Place in the oven and bake for 15 minutes, or until the cheese is melted and the edges are golden and bubbling.