Bring a large pot of water to a boil and salt it. Cook the bow ties al dente, with a bite. Heads up: You will need a couple of ladles of starchy cooking water.

Heat a large, deep skillet over medium heat. Add the EVOO and the garlic. Cook for 2 minutes, then add the zucchini. Cook gently for 8 to 10 minutes. Season with salt and pepper and add a couple of ladles of cooking water. Drain the pasta and add to the zucchini. Dice and add the chicken. Toss with the cheese and turn off the heat. Sit for 2 minutes, until the liquids are absorbed. Serve in shallow bowls with lots of shredded basil on top.