In a medium bowl, combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar. Season with kosher salt and freshly ground black pepper. Let sit at room temperature to meld flavors.

Bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain and return to the pot. Drizzle with 1 tablespoon of olive oil.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season chicken breasts with salt and pepper, and cook for 4-5 minutes on each side until the internal temperature reaches 165°F. Transfer chicken to a plate and cover with foil.

In the same skillet, add another tablespoon of olive oil and stir in the bruschetta mixture. Cook for 1-2 minutes until warmed through. Then add the cooked pasta and toss to combine.

Slice chicken breasts and add to the pasta. Serve in bowls, garnishing with fresh basil leaves. Drizzle with balsamic glaze if desired.