Blanch the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions until it's al dente. Reserve 1 cup of pasta water and then drain the spaghetti.

Sauté the chicken: Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from heat and set aside.

Make the pesto: In a food processor, combine the basil, oregano, garlic, lemon zest, and pine nuts. Process until well combined. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches the desired consistency.

Combine the pasta, pesto, and chicken: In a large serving dish, combine the cooked pasta, pesto, and chicken. Toss until the pasta is well coated with the pesto.

Add the vegetables and cheese: Add the cherry tomatoes, bell peppers, and mozzarella cheese to the pasta mixture. Toss until the vegetables are evenly distributed.

Season with salt and pepper: Season the pasta mixture with salt and pepper to taste.

Drizzle with olive oil: Drizzle the remaining 1 tbsp of olive oil over the pasta mixture.

Ready to serve: Serve the pasta hot, garnished with fresh basil leaves if desired.