Summer fresh pasta with added cluck

Chicken Bruschetta Pasta - there's not one bad idea in those three words together. I've tried a few recipes - but this one - this one is certainly delicious.
I'm in love with bruschetta. I always forget about it for some reason, but when you put basil, tomatoes, vinegar (either red wine or balsamic) together with garlic - it's heaven. I love to have it on toasted French or Italian bread - I could eat it forever.
This recipe has a few steps that could easily be done ahead of time to make the cooking time much less. The bruschetta can be made ahead and sit in the fridge and meld together into a thing of beauty, same with the chicken cut into pieces and coated in herbs and spices. You could even cook the chicken ahead or use a rotisserie chicken, just add the herbs. I used spaghetti for this - but easily any other kind of pasta can be used, rotini would be easier for kids - but way less fun. My kids even loved this dish, my mom loved it, my dad seemed to like it? <-- Yes the question mark.
Try this one - just do it. It's delicious. I can't wait until we have tomatoes and basil from the garden to make this as often as we'd like.

Bruschetta Chicken Pasta
1 pint cherry tomatoes, chopped
¼ cup chopped fresh basil
3 garlic cloves, minced
1 tablespoon balsamic vinegar
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
12 oz dry spaghetti
1 ½ lbs raw boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
2 tablespoons olive oil, divided
1 ½ oz parmesan cheese, freshly finely shredded
1 tablespoon balsamic glaze

DIRECTIONS:
Combine the tomatoes, basil, garlic, vinegar, ¼ teaspoon of the salt and 1/8 teaspoon black pepper in a mixing bowl and stir together to create a bruschetta mix. Place in the refrigerator until needed.
Cook the spaghetti in a large pot according to package instructions. Drain and return the pasta to the pot (removed from heat).
While the pasta is cooking, sprinkle the chopped chicken breasts with the Italian seasoning, the remaining ¼ teaspoon salt and 1/8 teaspoon pepper and toss to coat. Drizzle a tablespoon of the olive oil into a large pan and bring to med-high heat. Once the oil is hot, add the chicken and cook, stirring/flipping occasionally until the chicken pieces are cooked through. Remove the chicken to a side plate and cover to keep warm. When the pasta is finished cooking and returned to the pot you can add the chicken to the pasta.
Once you remove the chicken, drizzle the remaining tablespoon of olive oil into the pan and bring to medium heat. When the oil is hot, add the bruschetta mix with the juices from step one to the pan and cook, stirring occasionally, for a few minutes until the garlic is fragrant, the tomatoes are softened and the mixture is heated through. Transfer the bruschetta mix to the pot with the pasta and chicken and toss all the ingredients together. Add the finely shredded Parmesan cheese and toss again. Drizzle the balsamic glaze over the top of the dish and serve.