Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions, usually 8-10 minutes. Remember to stir occasionally so they don’t stick together. Drain and set aside when done.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken. Season with salt and pepper. Cook until the chicken is browned and no longer pink in the center, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic for about 30 seconds until fragrant. Then, add the cherry tomatoes and basil. Stir and let the tomatoes soften for about 5 minutes.

Add the chicken back into the skillet along with the cooked pasta. Mix everything together and cook for an additional 2-3 minutes, just to warm it all up. Drizzle with balsamic glaze before serving.

Plate it up, and enjoy your vibrant, delicious meal!