Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
Heat olive oil in a large oven-safe skillet over medium heat.
Add the sliced chicken sausage to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove sausage from skillet and set aside.
In the same skillet, add the diced red bell pepper and zucchini. Cook for 4-5 minutes until slightly softened.
Add the minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes. Stir to combine and bring to a simmer.
Add the cooked pasta and chicken sausage back into the skillet. Stir to combine all ingredients evenly.
Pour the heavy cream over the mixture and stir gently to incorporate.
Sprinkle the shredded mozzarella cheese evenly over the top of the skillet mixture.
Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the oven and sprinkle grated Parmesan cheese and chopped fresh basil over the top.
Let the skillet bake cool for 5 minutes before serving.