Preheat the oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish.

Bring a large pot of salted water to a boil and cook whole wheat penne according to package directions until al dente (about 9-10 minutes). Drain and set aside.

While pasta cooks, heat olive oil in a skillet over medium heat. Add diced chicken breast seasoned with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 6-8 minutes. Add minced garlic in the last minute and sauté until fragrant. Remove from heat.

In a bowl, combine cottage cheese, Greek yogurt, half the mozzarella, Parmesan cheese, and chicken broth. Stir until smooth and creamy. Season with a pinch of salt and pepper.

In the large pot or mixing bowl, toss cooked pasta and chicken with the creamy sauce until evenly coated.

Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is bubbly and golden brown.

Let the bake cool for 5 minutes before serving to allow the sauce to thicken and flavors to meld.