Preheat your oven to 375°F (190°C).

Drizzle olive oil over the chicken breasts, then sprinkle with salt, pepper, and Italian seasoning. Let it marinate briefly.

Sear the seasoned chicken in an oven-proof skillet for 3–5 minutes on each side until golden brown, then bake for 15–20 minutes.

While the chicken bakes, combine halved cherry tomatoes, minced garlic, chopped fresh basil, balsamic vinegar, olive oil, salt, and pepper in a mixing bowl.

Cook pasta in salted boiling water until al dente, typically 8–10 minutes. Drain and set aside.

Let the cooked chicken rest for 5 minutes before slicing.

Combine the pasta with half of the bruschetta mixture and grated Parmesan cheese, tossing gently.

Serve pasta topped with sliced chicken and remaining bruschetta mixture, finishing with more Parmesan.

Optionally, add fresh mozzarella pearls and garnish with basil leaves.

Enjoy warm with a light salad.