Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add the minced garlic and sauté for 1 minute. Then add the zucchini, bell pepper, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are tender.

Pour in the heavy cream and add the red pepper flakes, Italian seasoning, salt, and black pepper. Stir well and let simmer for 3-5 minutes until slightly thickened.

Add the cooked chicken, spinach, and drained pasta to the skillet. Toss everything together until well combined and heated through.

Serve hot, garnished with grated parmesan cheese and fresh basil.