Using a small bowl, whisk all Balsamic Chicken ingredients (except for chicken breasts) together.

Place chicken breasts in a shallow baking dish. Add the marinade, turning to fully coat chicken breasts. Cover and refrigerate for 2 hours up to overnight.

Remove chicken from marinade and discard marinade.

Preheat grill to medium-high heat.

Once preheated, grill chicken for 4-5 minutes per side, flipping once, or until fully cooked. Let chicken rest for 6-8 minutes before slicing.

Preheat oven to 350°F.

Using a medium bowl, add the tomatoes, olive oil, salt and pepper; toss until well coated.

Spread the tomatoes onto a baking sheet and roast at 350°F for 35-40 minutes, or until they are just beginning to burst.

Meanwhile, cook the pasta according to the package instructions. (Tip: Reserve ½ cup of the pasta water.)

Using a deep sauté pan, add cooked pasta, cherry tomatoes, basil, Parmesan cheese, red pepper flakes and 2-3 Tbsp of the reserved pasta water; stir until well combined.

Transfer pasta to plates and top with sliced Balsamic Chicken before serving.