Spiralize the zucchini. Use a spiralizer or julienne peeler to make long noodles. Sprinkle lightly with salt and set aside in a colander. This helps draw out excess moisture.

Prep the chicken. Pat dry and cut into bite-size pieces or thin strips. Season with salt, pepper, and a pinch of red pepper flakes.

Toast the nuts (optional). In a dry skillet over medium heat, toast pine nuts or almonds until fragrant and golden, 2–3 minutes. Transfer to a small bowl.

Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook without moving for 2–3 minutes to get color, then stir and cook until just done, 5–7 minutes total. Transfer to a plate.

Sauté the aromatics. Lower heat to medium. Add another tablespoon of olive oil and the minced garlic. Cook 30 seconds until fragrant, not browned.

Add tomatoes. If using, toss in cherry tomatoes and sauté 2 minutes until they start to soften and blister.

Dry the zoodles. Gently squeeze the salted zucchini to remove moisture. Add to the skillet and cook 1–2 minutes, tossing. You want them just tender but still springy.

Finish with pesto. Return chicken to the pan. Add pesto, lemon zest, and a squeeze of lemon juice. Toss to coat. If the sauce feels thick, add a tablespoon of water or a drizzle of olive oil to loosen.

Season and serve. Taste and adjust salt, pepper, and lemon. Top with Parmesan, toasted nuts, and torn basil. Serve immediately.