In a medium bowl, combine halved cherry tomatoes, chopped fresh basil, minced garlic, balsamic vinegar, salt, and pepper. Toss well to coat and refrigerate for at least 15 minutes.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, season with Italian seasoning, salt, and pepper. Cook for about 6-8 minutes until browned and cooked through.

In the same skillet, add the remaining tablespoon of olive oil and the bruschetta mixture. Heat over medium-low for about 1 minute.

Add the drained spaghetti and cooked chicken back into the skillet. Toss gently to combine, adding reserved pasta water if needed.

Remove from heat and sprinkle with grated Parmesan cheese. Drizzle with balsamic glaze if desired and serve immediately.