Cook the penne pasta according to package directions in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In a large mixing bowl, combine diced cherry tomatoes, red onion, garlic, and basil. Drizzle with balsamic and olive oil, then season with salt and pepper. Toss well.

Heat a large skillet over medium heat. Add the cooked pasta and bruschetta mixture, stir for 3-4 minutes until heated through.

Add the sliced grilled chicken to the skillet, tossing gently to combine. Cook for another 2-3 minutes until the chicken is heated through.

Serve the pasta in bowls, topping each with grated Parmesan cheese and additional basil leaves.