Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for about 5 minutes until soft and lightly browned. Remove and set aside.

In the same skillet, add another teaspoon of olive oil and the sliced chicken breast. Season and sauté over medium-high heat for about 5-7 minutes until cooked through. Stir in ¼ cup of basil pesto.

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions, about 8-10 minutes. Drain thoroughly and set aside.

Add the drained spaghetti, cooked chicken, sautéed zucchini, and halved cherry tomatoes back into the skillet. Pour in another ¼ cup of basil pesto and stir gently. Cook for 2-3 minutes.

Remove from heat and sprinkle ⅓ cup of grated Parmesan cheese on top. Serve warm, garnished with additional basil pesto if desired.