1. Preheat the grill to medium-high heat

2. Season the chicken breast generously with salt and pepper

3. Grill for 5 to 6 minutes per side, or until internal temperature reaches 165°F (74°C)

4. Remove from heat, let rest for 5 minutes, then slice into thin strips

5. Cook the fusilli in salted boiling water according to package instructions until al dente

6. Drain, rinse briefly under cool water, and set aside to cool completely

7. In a large bowl, combine the cooled pasta, grilled chicken, cherry tomatoes, zucchini, basil, and toasted pine nuts

8. In a small bowl, whisk together the pesto and olive oil

9. Pour the pesto mixture over the pasta and toss until evenly coated

10. Arrange the baby spinach in a large serving bowl or on individual plates

11. Top with the dressed pasta mixture

12. Distribute mozzarella pearls evenly over each serving

13. Finish with a crack of black pepper and additional salt if needed

14. Serve immediately with or without crusty bread on the side