Use a spiralizer to make zucchini noodles. Alternatively, use a vegetable peeler to peel the zucchini into thin ribbons or a mandolin with the julienne blade, or buy zucchini noodles from the store.

Add 1 tablespoon of oil to a large skillet over medium heat. Once hot, add chicken chunks and sauté until cooked through, about 6-7 minutes. Season generously with salt and pepper while the chicken cooks. Transfer the cooked chicken to a plate.

In the same skillet over medium heat, add the remaining tablespoon of oil, pesto, tomatoes, and zucchini noodles. Cook while stirring until the noodles are coated with the pesto and slightly softened, about 1 minute. Add the chicken back to the pan with the noodles and toss. Add parmesan and stir everything together for about 30 seconds more. Taste and season with additional salt and pepper if needed.

Portion the dish and serve warm with fresh basil, additional parmesan, and crushed red pepper for a little heat.