Bring a large pot of salted water to a boil. Add pasta and cook until tender but slightly firm. Stir occasionally. Drain and set aside without rinsing.

Season both sides of the chicken with salt, pepper, and Italian seasoning. Press the seasoning gently into the meat so it sticks well.

Heat olive oil in a large pan over medium heat. Add chicken and cook for 5 to 7 minutes on each side until golden brown and fully cooked. Remove and let rest for 5 minutes before slicing into thin strips.

In a bowl, combine cherry tomatoes, garlic, basil, olive oil, and balsamic vinegar. Mix gently and let sit for 5 to 10 minutes so the flavors blend and juices release.

Add cooked pasta back into the pan over low heat. Add sliced chicken and toss gently until warmed through. If needed, add a small drizzle of olive oil.

Turn off heat. Add the bruschetta mixture on top and sprinkle parmesan cheese. Toss lightly to combine while keeping the tomatoes fresh.

Serve immediately while warm for best flavor and texture.