In a medium bowl, combine diced cherry tomatoes, minced garlic, finely chopped basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Allow this mixture to rest for at least 15 minutes at room temperature.

While the bruschetta mixture rests, slice boneless, skinless chicken breasts into thinner cutlets. Season both sides with salt, pepper, and any other desired spices. Heat a tablespoon of olive oil in a skillet over medium-high heat, and pan-sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through.

In a large pot, bring salted water to a rolling boil. Once boiling, add penne pasta and cook according to package instructions, typically around 8-9 minutes, until al dente. Reserve about a cup of pasta water before draining.

In the same skillet used for the chicken, reintroduce the bruschetta mixture over medium heat for about 1-2 minutes. Then, add the drained pasta and a splash of the reserved pasta water to the skillet. Toss gently to combine.

Transfer the bruschetta chicken pasta to serving plates or a large bowl. Arrange the sliced chicken on top, and sprinkle generously with grated Parmesan cheese. Add extra fresh basil or a light drizzle of olive oil if desired.