In a medium bowl, combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar. Season generously with Kosher salt and freshly ground black pepper, and allow the mixture to sit at room temperature while you prepare the chicken and pasta.

Cook the angel hair pasta according to package instructions until al dente. Drain the water and return the pasta to the pan. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 4-5 minutes on each side or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and cover it with foil to keep warm.

In the same skillet, add another tablespoon of olive oil and stir in the bruschetta mixture. Cook for 1-2 minutes, just until it is heated through. Turn off the heat.

Add the cooked pasta to the skillet with the bruschetta mixture. Toss to combine, adding extra olive oil if needed.

Slice the cooked chicken breasts and add them to the pasta. Divide the pasta and chicken into bowls, garnishing with additional fresh basil leaves. Optionally, drizzle with balsamic glaze and sprinkle with grated Parmesan or Mozzarella cheese before serving.