Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausages and cook until browned, about 5-7 minutes. Remove the sausages and set aside.

In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced zucchinis and halved cherry tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Sprinkle in the oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.

Pour in the chicken broth and bring to a simmer. Add the pasta and stir well. Cover the pot and cook according to the pasta package instructions, usually about 10-12 minutes, until the pasta is al dente.

Once the pasta is cooked, return the browned chicken sausages to the pot and stir to combine. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with fresh basil if desired.