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 sliced chicken sausage and cook until browned, about 5-7 minutes.

Add the minced garlic, bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

Pour in the chicken broth and add the Italian seasoning, salt, and black pepper. Bring to a simmer.

Add the cooked pasta to the skillet and toss to combine everything well. Cook for an additional 2-3 minutes to heat through.

Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil.