Start by bringing a large pot of salted water to a boil. Toss in the penne pasta and cook according to package instructions until al dente. Drain and set aside, but make sure to reserve a cup of that precious pasta water!

While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat a splash of olive oil over medium heat.

Add the chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and slice into strips.

In a mixing bowl, combine the diced tomatoes, fresh basil, minced garlic, balsamic vinegar, and olive oil. Season with salt and pepper. Give it a good toss and let those flavors mingle for about 10 minutes.

In the skillet with the remaining juices from the chicken, add the cooked pasta, sliced chicken, and the bruschetta topping.

If the mixture seems a bit dry, add some reserved pasta water to achieve the desired consistency. Toss everything together until well combined and heated through.

Plate up your Bruschetta Chicken Pasta and top each serving with a generous sprinkle of grated Parmesan cheese. Grab your favorite people, and enjoy!