Spiralize the zucchini: Use a spiralizer, julienne peeler, or a mandoline to make zoodles. Place them on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 minutes to release moisture. Gently squeeze to remove excess water. This keeps your dish from getting watery.

Prep the chicken: Pat chicken dry and slice into thin strips or small bite-size pieces. Season generously with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Toast the pine nuts: In a large dry skillet over medium heat, toast pine nuts for 2 to 3 minutes until golden and fragrant. Stir frequently to prevent burning. Transfer to a small bowl and set aside.

Cook the chicken: In the same skillet, heat 1 to 2 tablespoons olive oil over medium-high. Add chicken in a single layer and cook 4 to 6 minutes, stirring once or twice, until browned and cooked through. Remove to a plate and keep warm.

Sauté the garlic: Lower heat to medium. Add a small drizzle of oil if needed. Add minced garlic and cook 30 seconds, just until fragrant. Don’t let it brown.

Add the zoodles: Add zucchini noodles to the skillet and toss with the garlic. Cook 1 to 2 minutes, tossing often, until just barely tender. You want them al dente, not limp.

Bring it together: Return chicken to the pan. Add 1/2 cup pesto and toss to coat, thinning with a splash of water or a squeeze of lemon juice if needed. Warm through for 30 to 60 seconds. Taste and adjust salt, pepper, and lemon.

Finish and serve: Turn off heat. Sprinkle with Parmesan and toasted pine nuts. Add lemon zest for brightness and a few torn basil leaves on top. Serve right away.