First Step: Prepare Ingredients: Wash and dice Roma tomatoes or halve cherry tomatoes, removing seeds and excess juice to prevent watery pasta. Mince garlic cloves and tear fresh basil leaves. Dice chicken breasts if preferred or keep whole for slicing later. Bring a large pot of salted water to a boil for cooking pasta.

Second Step: Cook Pasta: Cook Angel Hair or spaghetti pasta according to the package instructions until al dente, usually 2-4 minutes for Angel Hair. Drain and toss with a tablespoon of olive oil to prevent sticking and maintain a nice texture. Reserve about a cup of pasta water to adjust sauce consistency later if needed.

Third Step: Sauté Garlic and Chicken: Heat one tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, ensuring it does not burn. Add seasoned chicken breasts sprinkled with salt, pepper, and optional Italian seasoning and cook for 4-5 minutes per side if whole, or until browned and cooked through if diced. Remove chicken from skillet and keep warm.

Fourth Step: Warm Bruschetta Mixture: Add remaining olive oil to the skillet and carefully add the bruschetta mixture along with any accumulated juices. Gently warm for 1-2 minutes, just until the flavors meld without cooking the tomatoes excessively, preserving their fresh taste and texture.

Fifth Step: Combine Pasta and Bruschetta: Return cooked pasta to the skillet and toss well with the bruschetta mixture to coat evenly. Add reserved pasta water gradually as needed for a light sauce consistency that clings to noodles.

Sixth Step: Assemble and Serve: If chicken was cooked whole, slice into strips and arrange over the pasta. Garnish with torn fresh basil leaves for a fragrant finish. Optionally drizzle with balsamic glaze and sprinkle freshly grated Parmesan or Mozzarella cheese for added richness and flavor.