Cook the pasta according to package instructions; drain and set aside.

In a skillet, heat olive oil over medium heat and add minced garlic.

Add chicken breasts to the skillet and season with salt and pepper; cook until golden brown and cooked through.

Remove chicken from skillet and let it rest before slicing.

In the same skillet, add cherry tomatoes and balsamic vinegar; cook until tomatoes are softened.

Add the cooked pasta and sliced chicken to the skillet; toss to combine.

Stir in fresh basil and adjust seasoning if necessary.

Serve hot, topped with Parmesan cheese.