In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.

Cook the pasta until al dente (or according to package directions).

While pasta is cooking, heat up 1 tablespoon olive oil in a skillet over medium heat.

Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired). Once chicken is cooked through, remove from skillet and set aside.

Add remaining 1 tablespoon olive oil to the skillet and add in the Bruschetta mixture. Cook for about 1 minute, or until heated through.

Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.

Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!