Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add diced chicken, salt, black pepper, and red pepper flakes. Cook until the chicken is browned and cooked through, about 6-8 minutes.

Add zucchini, bell pepper, and cherry tomatoes to the skillet with the chicken. Sauté for about 5 minutes until the vegetables are tender.

Stir in minced garlic and cook for 1 minute. Pour in the heavy cream and add parmesan cheese and Italian seasoning. Stir until the cheese is melted and the sauce is creamy.

Add the cooked pasta and spinach to the skillet, tossing to combine everything well. Cook for an additional 2-3 minutes until heated through. Serve immediately.