Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, Italian seasoning, salt, and pepper.

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

In a large pot, bring chicken broth 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 broth for later.

In a bowl, combine cherry tomatoes, basil, garlic, salt, and pepper. Mix well.

Chop the grilled chicken into bite-sized pieces and add to the tomato mixture.

In a large pan, combine the cooked pasta with the chicken and bruschetta mixture. If needed, add a splash of reserved chicken broth to moisten.

Serve hot, drizzled with balsamic glaze.