Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper.

Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest.

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta and set aside, reserving a little pasta water.

In a mixing bowl, combine the diced cherry tomatoes, chopped basil, minced garlic, and olive oil. Mix well.

Slice the grilled chicken into strips. In a large pan, combine the cooked pasta and bruschetta topping. Toss gently to combine.

Serve the pasta topped with sliced chicken and a drizzle of balsamic glaze.