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. Allow it to sit at room temperature for around 15 minutes to meld flavors.

Bring a pot of salted water to a boil. 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 to prevent sticking.

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

In the same skillet, add another tablespoon of olive oil, then stir in the bruschetta mixture, cooking for about 1-2 minutes until heated through. Add the cooked pasta and toss to combine well. Slice the chicken breasts and gently mix them into the pasta. Serve in bowls and garnish with fresh basil leaves. Drizzle balsamic glaze if desired.