Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts, seasoning them with salt and pepper. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove chicken from pan and set aside.

In the same skillet, add the minced garlic, zucchini, bell pepper, and broccoli. Stir-fry for about 4-5 minutes or until they're just tender yet still vibrant in color. Add cherry tomatoes and cook for an additional 2 minutes.

Return the cooked chicken to the skillet, mixing it with the sautéed vegetables. Next, add the drained pasta and stir well. If the mixture seems dry, gradually pour in the reserved pasta water, mixing until you reach your desired creamy texture.

Serve immediately, topped with a sprinkle of Parmesan cheese, if desired, and enjoy your colorful and flavorful dish!