Cook pasta according to the directions on the package.
In the meantime, heat oil in a large 14-inch skillet set over medium-high heat.
Season chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes.
To the chicken, add zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
Stir in garlic and continue to cook for 3 minutes, stirring occasionally.
Stir in the wine and scrape up all the browned bits from the bottom of the pan.
Add cream and cook for 1 minute.
Drain the cooked pasta; stir pasta into the skillet. Taste for salt and adjust accordingly.
Remove from heat.
Top with parmesan cheese.
Garnish with basil.