Make the Bruschetta Topping:

• In a bowl, combine halved cherry tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper.

• Toss well and set aside to marinate while you cook the rest.

Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook pasta according to package directions until al dente.

• Drain and set aside.

Cook the Chicken:

• Season chicken breasts with Italian seasoning, salt, and pepper.

• Heat olive oil in a skillet over medium-high heat.

• Cook chicken for 5–6 minutes per side, or until golden and cooked through.

• Let rest 5 minutes, then slice thinly.

Assemble the Dish:

• Toss the cooked pasta with the tomato bruschetta mixture.

• Top with sliced chicken.

• Sprinkle with Parmesan and drizzle with balsamic glaze if desired.

Serve:

• Serve warm or at room temperature for a fresh, vibrant meal.