In a medium-sized bowl combine cut chicken with 1 teaspoon salt and ¼ teaspoon pepper.
Heat a large 12-inch skillet with high sides over medium-high heat. Add 1 tablespoon olive oil.
Add seasoned chicken pieces to the hot oil, evenly spacing them in the pan. Cook about 2 minutes on each side, 4 minutes total. The chicken will continue cooking with pasta so just sear the surface. Transfer to a clean plate and set aside.
Turn heat to medium and add 1 tablespoon of oil to the pan. Add garlic and onion and saute for 1 minute, constantly stirring until onions are tender. Turn the heat to medium-high and add mushrooms and cook for 2 minutes.
Add bell pepper, zucchini, and red pepper flakes. Stir and cook for 2 minutes. Add cooked chicken, uncooked rotini pasta and 3 cups of water to the pan. Turn the heat up to high.
Set a timer for 10 minutes and cook on high, stirring occasionally, until most of the water is absorbed and the pasta is tender. Time may vary depending on the stove. Turn heat down to low.
Stir in marinara sauce and oregano, cook until warmed, about 2 minutes. Season pasta with more salt and pepper as needed.
Serve hot and garnish with parsley and basil.
Omit the red chili flakes if you do not want your pasta to be spicy.