Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

While the pasta cooks, season both sides of the chicken breasts with 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp thyme, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until golden brown and internal temp reaches 165°F (74°C). Transfer to a cutting board to rest for 5 minutes, then slice thinly.

In the same skillet, add remaining 2 tbsp olive oil over medium heat. Add broccoli florets and sauté 3 minutes. Add zucchini and cherry tomatoes; cook 3-4 minutes until just tender. Stir in garlic and red pepper flakes, cooking 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes.

In a small bowl, whisk together lemon zest, lemon juice, remaining 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp thyme, and a pinch of salt and pepper. Slowly drizzle in 1 tbsp olive oil while whisking until emulsified.

Return the drained pasta to the skillet with the vegetables. Add sliced chicken, pour the vinaigrette over everything, and toss gently. If it seems dry, add reserved pasta water a tablespoon at a time until saucy. Heat through for 1 minute.

Remove from heat, sprinkle with fresh parsley and optional Parmesan. Serve immediately with extra lemon wedges on the side.