Boil salted water in a large pot. Cook pasta according to package instructions until al dente. Reserve half a cup of the pasta water for later.

Season chicken breasts on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and let it rest before slicing into strips.

In the same skillet, add the remaining olive oil and minced garlic. Sauté for about a minute until fragrant.

Add halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.

Toss in cooked pasta, chicken, and chopped basil. If pasta seems dry, add a splash of the reserved pasta water.

Stir in mozzarella cheese until it melts.

Drizzle with balsamic glaze and garnish with more basil before serving.