Heat 1 tablespoon of olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.

To the same skillet, add 1 teaspoon of olive oil and sliced chicken breast. Sprinkle with salt and cook on medium heat for about 5-7 minutes, flipping a couple of times, until the chicken is cooked through and no longer pink in the center. Remove from heat and stir in ¼ cup of basil pesto with the chicken slices.

In a large pot, bring water to a boil, add spaghetti, and cook until al dente according to package instructions. Drain pasta.

Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes. Add back cooked zucchini. Add another ¼ cup of basil pesto, stir everything together, and reheat gently on low-medium heat. Taste and adjust with extra basil pesto and salt if needed. Remove from heat. Sprinkle ⅓ cup of grated Parmesan cheese over the pasta.

When serving, sprinkle each individual serving plate with extra Parmesan, if desired.