Add 6 it's of water to a large Dutch oven. Add 1 tsp salt and bring to a boil.

While water is heating, fire up the grill. When it heats up, brush grill.

Add chicken to the grill. Season with Montreal seasoning. Cook on medium low. Flipping a few times until done. Rest chicken 3 to 4 minutes.

When water boils, add spaghetti noodles and cook to al dente. Stir a few times. When noodles are done, reserve a half cup of pasta water. Drain pasta, but don't rinse.

Add pasta sauce to the same pot noodles were cooked in. Add pesto. Use the pasta water to shake in the jars the pasta sauce was canned in. Add slurry to pasta sauce. Add any seasoning to taste. Bring to a simmer on medium low heat.

Add pasta back to sauce and stir well. Cook on medium low until heated through.

Plate pasta. Grate parmesan over top of pasta. Slice chicken and plate. Garnish with lemon wedges and cherry tomatoes. Squeeze lemon over chicken, and serve immediately. Enjoy.