Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a splash of pasta water.

Prepare the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken, seasoning it with Italian seasoning, salt, and black pepper. Sauté for 7-8 minutes until the chicken is golden brown and fully cooked.

Make the Bruschetta Mixture: In a medium bowl, gently combine the diced cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, and the remaining tablespoon of olive oil. Stir everything together until well combined, allowing the flavors to meld.

Combine Ingredients: In the skillet with the cooked chicken, add the drained pasta and the bruschetta mixture. Toss everything together gently, incorporating the Parmesan cheese. If the pasta seems dry, add the reserved pasta water a little at a time until it reaches your desired consistency.

Serve: Transfer the pasta to serving plates and garnish with additional fresh basil and a sprinkle of Parmesan cheese. Serve warm and enjoy the delightful flavors!