Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper. Grill for 6-7 minutes on each side or until fully cooked. Remove from grill and let rest for a few minutes before slicing.

In a medium bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, and olive oil. Mix well and season with salt and pepper to taste.

In a large skillet, combine the cooked pasta, sliced grilled chicken, and bruschetta topping. Toss gently to combine. Drizzle with balsamic glaze before serving.