1. Combine bruschetta ingredients in a medium bowl.

2. Season generously with salt and pepper and let sit out on the counter while you prep and cook the chicken and pasta.

3. Cook pasta to al dente according to package instructions. Drain and return to the pan. Drizzle with 1 tablespoon olive oil and toss to prevent sticking. Set aside.

4. Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.

5. Season chicken breasts with salt and pepper and add to the skillet. Cook 4–5 minutes per side or until cooked through and internal temperature reaches 165°F. Transfer to a plate and cover with foil to keep warm.

6. Add 1 tablespoon of olive oil and the bruschetta mixture to the skillet. Cook for 1–2 minutes, stirring often, just to heat through. Turn off heat.

7. Add the pasta to the skillet and toss to coat. Add more olive oil if needed.

8. Slice the chicken breasts and add to the pasta.

9. Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze and add shredded Parmesan or Mozzarella if desired.