Add the halved cherry tomatoes, ¼ cup chopped fresh basil, 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper. Stir to combine.

Cover with plastic wrap and refrigerate while preparing the pasta and chicken.

Cook pasta al dente, according to package directions.

Drain the pasta and return to the stockpot/pan and toss with 1 ½ tablespoons olive oil. Set it aside.

Heat the remaining olive oil in a 10-12 inch nonstick skillet over medium-high heat.

Season both sides of the chicken breasts with the remaining ½ teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon cracked black pepper.

Place the seasoned chicken breast into the heated pan. Cook 5-7 minutes per side until the juices run clear, or until the internal temperature reaches 165°F.

Transfer the cooked chicken breast to a separate baking dish or large plate to rest.

Lower the heat to medium.

Remove the bruschetta from the refrigerator and add to the skillet. Cook, stirring often, for 1 ½ - 2 minutes or until the garlic is fragrant.

Add the cooked pasta to the skillet and toss to combine. Remove from the heat.

Carefully slice the cooked chicken breast into slices. Place the sliced chicken on top of the pasta and bruschetta.

Sprinkle the freshly shredded parmesan cheese and remaining fresh chopped basil leaves over the chicken and pasta.

Add a drizzle of balsamic glaze, if desired. Serve while hot.