Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breast pieces to the skillet, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced zucchini and red bell pepper to the skillet and cook for 4-5 minutes until tender but still crisp.
Add the cherry tomatoes, spinach leaves, dried oregano, dried basil, crushed red pepper flakes, and a pinch of salt and black pepper. Cook for 2-3 minutes until the spinach wilts and tomatoes soften.
Return the cooked chicken to the skillet and pour in the low sodium chicken broth. Stir to combine and cook for an additional 2 minutes to heat through and allow flavors to meld.
Add the drained pasta to the skillet and toss everything together until well combined and heated through.
Remove from heat and sprinkle with freshly grated Parmesan cheese before serving.