Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes per side or until cooked through. Let rest and slice.

In a bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper. Mix well.

In a large skillet, combine the cooked pasta, bruschetta topping, and sliced chicken. Toss gently to combine. Drizzle with balsamic glaze and sprinkle with Parmesan cheese before serving.