Prepare the Bruschetta Mixture: In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place the bowl in the refrigerator to marinate while you prepare the rest of the dish.

Cook the Pasta: Cook the spaghetti according to the package directions until al dente.

Cook the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Once heated, add the diced chicken and season with Italian seasoning. Add salt and pepper to taste. Cook the chicken until browned and fully cooked through, then remove from the skillet and set aside.

Cook the Bruschetta Mixture: Add the remaining tablespoon of olive oil to the skillet and add the Bruschetta mixture. Cook for about 1 minute or until heated through.

Combine: Drain the cooked pasta and toss it with the cooked chicken and the Bruschetta mixture. Mix well to coat everything.

Finish and Serve: Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!