Heat a large high-sided skillet over medium-hot heat. Add 1 tablespoon olive oil, sliced zucchini, sprinkle with salt, and cook, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet to a large bowl.
To the same skillet, add 1 tablespoon olive oil and chicken tenders. Sprinkle the chicken with salt and red pepper flakes. Cook on medium-high heat for about 5-7 minutes, flipping chicken tenders a couple of times, until the chicken is slightly browned, cooked through, and no longer pink in the center. Remove the cooked chicken to the same bowl with zucchini and slice it into thin strips.
Bring a large pot of water to boil, add the fettuccine, and cook until al dente, according to the package instructions. Drain pasta.
Add cooked and drained pasta to the skillet where you cooked chicken. Add basil pesto and stir. Add red and yellow grape (or cherry) tomatoes (each one sliced in half). Add chopped cooked bacon. Add cooked zucchini and sliced cooked chicken. Stir everything together, and reheat gently on low-medium heat.
Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat.
Sprinkle chopped fresh basil leaves and toasted pine nuts over the pasta in the skillet.