Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced chicken sausages and cook until browned, about 5–7 minutes. Make sure to flip them halfway so they get color on both sides.

Step 2: Add the diced onions and salt. Sauté until the onions are soft and translucent, about 3–4 minutes. Stir in the minced garlic and crushed red pepper (if using), and cook for another 30 seconds, just until fragrant.

Step 3: Pour in the chicken broth and stir in the uncooked pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.

Step 4: Add the zucchini, lemon juice, and 1 cup of the Parmesan cheese. Stir well to combine and cook for another 3–5 minutes, or until the zucchini is tender and the pasta is fully cooked. If the sauce seems too thick, you can splash in a bit more broth or a spoonful of water.

Step 5: Remove from heat and stir in the grape tomatoes and fresh basil. Let it sit for a minute or two so the tomatoes soften slightly from the residual heat. Serve warm, topped with the remaining Parmesan cheese.