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Season chicken thighs with salt and pepper and rub with 2 tablespoons basil pesto.
Heat olive oil in a large skillet over medium heat. Add chicken to the skillet and cook for 5 minutes on each side, or until cooked through.
In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and pepper in a bowl. Whisk until combined and set aside.
Remove chicken from skillet and set aside. Return the skillet to heat and stir in the zucchini noodles. Add a little more olive oil to the skillet if necessary. Cook the zucchini over medium-high heat for about 1 minute, or until just beginning to soften.
Add the prepared sauce to the skillet and bring to a boil. Place the chicken back in the skillet and cook for 2 to 3 minutes, until heated through. Garnish with parmesan, pepper, chili pepper and serve immediately. Enjoy!