In a large skillet, heat olive oil over medium-high heat. Add sliced zucchini with a pinch of salt, cook for about 5 minutes until tender and slightly browned, then set aside.

In the same skillet, add more olive oil and sliced chicken breasts. Sauté for 5-7 minutes until golden and cooked through. Stir in basil pesto to combine.

Boil salted water, add spaghetti, and cook according to package instructions until al dente, about 8-10 minutes. Drain and keep warm.

Combine cooked chicken with drained spaghetti, zucchini, and cherry tomatoes. Stir in remaining basil pesto until well-coated.

Adjust seasoning with salt if needed, sprinkle with grated Parmesan cheese, and serve immediately.