Start by boiling salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining, and set the cooked pasta aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt, pepper, and oregano. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).

Once the chicken is done, remove it from the skillet and let it rest. In the same pan, add the minced garlic, cherry tomatoes, and zucchini. Sauté for about 3-4 minutes until the vegetables are tender and the tomatoes begin to burst, releasing their juices.

Slice the chicken into strips and return it to the skillet. Add the drained pasta and crumbled feta cheese, mixing gently to combine. If the mixture seems dry, add reserved pasta water a little at a time until the desired consistency is reached. Cook for an additional 2 minutes to meld the flavors.

Remove from heat and garnish with fresh basil or parsley. Serve warm, and enjoy the burst of flavors in each bite!