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 olive oil in a large non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the chicken breast pieces to the skillet. Season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the diced zucchini and halved cherry tomatoes to the skillet. Cook for 4-5 minutes until the vegetables are tender.
Stir in the chopped spinach, dried oregano, dried basil, and crushed red pepper flakes. Cook for 1-2 minutes until the spinach wilts.
Pour in the low sodium chicken broth and stir to combine. Let it simmer for 2 minutes to allow the flavors to meld.
Add the cooked whole wheat pasta to the skillet. Toss everything together gently to combine and heat through for 1-2 minutes.
Remove from heat and sprinkle with fresh parsley and freshly grated Parmesan cheese before serving.