Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced zucchini, season lightly with salt, and sauté for about 5 minutes until the zucchini becomes soft and slightly browned.

In the same skillet, add an additional teaspoon of olive oil, then introduce the sliced chicken breast. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink in the center and is beautifully browned.

While the chicken is cooking, fill a large pot with water and bring it to a rolling boil. Add a pinch of salt for flavor and cook the spaghetti according to package instructions, usually around 8-10 minutes, until al dente.

Add the cooked spaghetti, sautéed zucchini, and halved cherry tomatoes back into the skillet. Stir gently, ensuring all ingredients are well combined, and add another ¼ cup of basil pesto for added creaminess and flavor.

Taste the dish, adjusting the seasoning with extra pesto or salt as needed. Top each serving with freshly grated Parmesan cheese.