Add your chopped tomatoes, garlic, basil, salt and olive oil to a bowl. Stir to mix all the ingredients together and set aside.
Heat your water to boil your pasta, adding a tsp. of salt to the water. Cook your pasta according to the package directions, before you drain and set aside, reserve one cup of the pasta water.
While your pasta is cooking, season your chicken breast generously with salt and pepper. Heat one Tbsp of olive oil in a large skillet over medium heat. Cook your chicken for 3-5 mins on each side to get a nice golden brown color. Reduce your heat to medium and cook for additional 5 mins on each side, until fully cooked.
Remove your chicken from the pan, slice and set aside. In the same skillet, add one Tbsp of olive oil and your additional garlic. Cook the garlic until fragrant, then add your tomato sauce and bruschetta mixture to the pan.
Taste your sauce, add additional salt & pepper if needed. Add your chicken and pasta, stir until everything is evenly coated. If the pasta seems a little dry, add some of your reserved pasta water and reduce the heat to low.
While the pasta is simmering. Bring the balsamic vinegar to a slight boil in a small sauce pan. Let the vinegar reduce to half. Let it thicken and remove from the heat
Plate your pasta, drizzle your balsamic reduction over your pasta and sprinkle with fresh parmesan cheese.