Begin by heating a large skillet over medium heat and adding a drizzle of olive oil. Allow the oil to warm for about a minute until it shimmers.

Season the zucchini with a pinch of salt and sauté for about 5 minutes, stirring occasionally until they are slightly browned and tender yet still have a bit of bite. Once cooked, remove the zucchini from the skillet and set it aside.

In the same skillet, add another splash of olive oil and the chicken tenders. Season with a sprinkle of salt and red pepper flakes for added warmth. Cook the chicken for about 5-7 minutes, turning occasionally until it's nicely browned and cooked through. Once done, remove the chicken from the skillet.

Bring a large pot of salted water to a boil and add the fettuccine. Cook according to package instructions, generally around 8-10 minutes. Once the pasta is al dente, drain it well, reserving a splash of pasta water.

Return the drained fettuccine to the skillet over low heat, along with the basil pesto. Stir well to incorporate the pesto evenly, allowing the warm noodles to soak up its vibrant flavor, about a minute.

Mix in the halved cherry or grape tomatoes, crisped bacon, sautéed zucchini, and sliced chicken. Stir to combine all the elements gently, allowing the residual heat to warm the tomatoes and embrace the flavors for 2-3 minutes.

Taste and adjust the seasoning if needed, adding more salt or red pepper flakes to your preference. Serve hot, garnishing with fresh basil leaves and a sprinkle of toasted pine nuts.