Place the chicken breasts in a freezer bag along with all the marinade ingredients. Seal the bag, pressing out the air as you do, and massage the marinade into the chicken. Let the chicken marinate for at least an hour or overnight.

Preheat your grill to approximately 400° F. and spray or brush the grates with oil. Place the chicken on the grill and cook for approximately 7-8 minutes, then flip and grill another 6-8 depending on the size and thickness of the chicken. The internal temperature should be 165° F.

Remove from the grill and let it rest for at least 5 minutes before slicing.

Cook the pasta according the package instructions. Reserve 1/2 cup of the pasta water before draining the pasta into a colander.

Return the pan or pot to the stove and add in the olive oil. Heat the oil over medium heat and swirl to coat the bottom of the pan.

Add in the garlic and cook for 30 seconds then pour in the cherry tomatoes and season with salt, pepper and red pepper flakes.

Sauté the tomatoes and garlic for several minutes or until they soften and release some of their juices. Add in the chopped basil and stir everything together. Pour the pasta back in with the tomato basil mixture along with some of the reserved pasta water and toss everything together. Add additional pasta water as need to create more sauce.

Top with the sliced balsamic grilled chicken, parmesan cheese, balsamic glaze and extra basil.