Bring a large pot of salted water to the boil. Cook the campanelle according to package directions. Drain and reserve.
Heat a large sauté pan over medium-high heat. Add the oil and sauté the chicken until beginning to brown in some spots, about 3 minutes. Add the mushrooms and zucchini and continue to cook until softened, another 3 minutes. Add the thyme and garlic and cook until aromatic, about 30 seconds. Gently stir in the ricotta and campanelle. Season to taste with salt and pepper. Divide between 4 bowls. Sprinkle with parsley.