Bring a large pot of generously salted water to a boil and cook the penne until al dente according to the package directions. Drain the pasta, rinse under cold water to stop the cooking process, and let it cool completely before assembling the salad.

Season the chicken thighs generously with your favorite all-purpose seasoning. Heat a large cast iron skillet or griddle over high heat and cook the chicken until it reaches an internal temperature of 175–185°F, then let it rest for 5–10 minutes before dicing into bite-sized pieces.

Using the same hot skillet or griddle, cook the sliced andouille sausage and bell peppers until they develop a light char around the edges. This adds smoky flavor and a little texture while keeping the peppers slightly crisp. Remove from the heat and allow everything to cool slightly.

In a large mixing bowl, combine the cooled penne, diced chicken, charred andouille sausage, bell peppers, cherry tomatoes, basil, green onions, and grated Parmesan cheese. Pour in the zesty Italian dressing and gently toss until everything is evenly coated.

Taste the pasta salad and adjust with additional Italian dressing or Parmesan cheese if desired. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

Garnish with extra fresh basil, green onions, and grated Parmesan just before serving. This pasta salad tastes even better after a few hours in the refrigerator, making it an excellent make-ahead side dish for BBQs, family gatherings, and summer cookouts.