Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until cooked through. Remove and let rest.

Bring salted water to a boil in a large pot and cook the pasta for 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain the rest.

In the same skillet, add more olive oil if needed and sauté minced garlic for 30 seconds until fragrant.

Add halved cherry tomatoes and cook for 5-7 minutes until they soften and release juices.

Add the drained pasta to the skillet and toss to combine, using reserved pasta water if needed for consistency.

Gently fold in diced or torn mozzarella until it melts slightly.

Sprinkle chopped basil over the pasta and layer sliced chicken on top. Drizzle with balsamic glaze if desired.

Garnish with extra basil and toasted pine nuts, then serve immediately.